Coconut Curry Chicken

Stolen from Rachel Ray...

• 4 boneless skinless chicken breasts
• 2 tsp curry powder
• one 13.5oz can coconut milk
• 2 tsp five-spice powder (you can make this yourself)
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

In a small saucepan, heat 1 tbsp olive oil over medium heat, stir in the curry powder & cook 1 minute. Then add the coconut milk & cook until reduced by one half (about 7 minutes).

Toss together the chicken, five-spice powder, salt & pepper until well mixed.

In a large heavy skillet (I used a wok), heat 2 tbsp olive oil over medium heat until very hot. Add the chicken and stir-fry until cooked through - about 6 minutes.

Stir in the coconut curry sauce

Serve over rice.