3 teaspoons curry powder
1/2 teaspoon salt
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium (1 cup) red bell pepper, cut into 2-inch long strips
4 (1/2 cup) green onions, cut into 1 1/2-inch long pieces
2 (10-ounce) bags frozen microwavable white rice
1/3 cup coarsely chopped cashews
Naan bread, if desired
Purchased yogurt dip, if desired
Melt 2 Sauté Express® squares in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Stir in 2 teaspoons curry powder and salt.
Add chicken. Cook, stirring occasionally, 10-12 minutes or until chicken is cooked through and no longer pink. Remove chicken to plate; keep warm.
Melt remaining Sauté Express® square and 1 teaspoon curry powder in same skillet. Add red bell pepper and green onions. Cook, stirring occasionally, 5-7 minutes or until vegetables are crisply tender.
Prepare rice according to package directions while vegetables are cooking.
Serve vegetables and chicken over prepared rice. Sprinkle with cashews. Serve with naan bread and yogurt dip, if desired.
Wrap naan bread in aluminum foil and warm in oven while preparing curry.