Creamy Coconut Chicken Recipe

How to make it

1.  

    

   Heat 1 Tbsp. of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Add the chicken breasts to the skillet and sear until golden brown on each side, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion,  Lee Kum Kee Minced Garlic and  Lee Kum Kee Minced Ginger. Sauté until the onion becomes translucent, about 3-4 minutes. Add the sliced red and orange bell peppers to the skillet and cook for an additional 2-3 minutes.
3. Pour the coconut milk into the skillet, stirring well to combine. Add the Lee Kum Kee Panda Brand Cooking Soy Sauce, sugar, ground turmeric, and paprika. Stir until all the ingredients are well combined.
4. Return the seared chicken breasts to the skillet. Spoon some of the sauce over the chicken to coat. Bring the mixture to a gentle simmer. Cover the skillet and cook for 20-25 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly. Season with salt and pepper to taste.
5. Garnish with freshly chopped cilantro. Serve the creamy coconut chicken over cooked rice or noodles. Enjoy!