Ingredients:

1. 2 lbs. boneless skinless chicken breasts, cut into 1-inch slices
2. 2 tbsp coconut oil
3. 1 tsp cumin seeds
4. 1/2 each green, red, and orange bell pepper, thinly sliced
5. 1 tsp garam masala
6. 2 tsp freshly ground pepper
7. Salt, to taste
8. Scallions, for garnish

For the Marinade:

1. 1/2 cup coconut cream
2. 1 clove garlic, minced
3. 1 tsp ginger, minced
4. 1 tbsp freshly ground pepper
5. 2 tsp salt
6. 1/4 tsp turmeric

Instructions:

1. Place all of the marinade ingredients into a Ziploc bag. Add the chicken, close the bag, and shake to coat. Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
2. In a wok or large sauté pan, melt the coconut oil over medium-high heat. Add the cumin seeds and cook for 2-3 minutes. Add the marinated chicken and let cook for 5 minutes. Stir the chicken until it begins to brown, and then add the peppers, garam masala, and freshly ground pepper. Sprinkle with salt. Cook for 4-5 minutes, stirring regularly, or until the bell pepper is cooked to desired doneness. Serve hot.

Notes:

Servings: 4-6
Difficulty: Medium

By Rebecca Bohl