Colorful peppers and tender chicken in a flavorful sauce are a hit.
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4 tablespoons Land O Lakes® Butter
1 1/2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 medium (2 cups) red bell peppers, cut into 3/4-inch squares
1 medium onion, cut into thin slices
1 tablespoon cornstarch
1 cup coconut milk
1/4 cup chopped fresh cilantro leaves
1/2 cup salted cashews
4 cups hot cooked white or brown rice
Melt butter in 12-inch heavy skillet over medium heat. Add curry powder, salt and crushed red pepper; stir until well mixed. Continue cooking 1-2 minutes or until bubbly.
Increase heat to medium-high; add chicken. Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink.
Stir in bell peppers and onions. Cook, stirring occasionally, 2-3 minutes or until crisply tender. Sprinkle cornstarch over vegetables; stir until dissolved. Add coconut milk; continue cooking 1-2 minutes or until mixture thickens. Stir in cilantro.
Spoon mixture into serving bowl; top with cashews. Serve over hot cooked rice.
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