2 lb. boneless skinless chicken breast, cut into bite-sized pieces
1 Tbsp. vegetable oil
1/4 cup Kick'n Curry Mole
1 (13.5 oz.) can coconut milk
1 tsp. salt
4 carrots, peeled and thinly sliced 1 cup pea pods
2 green onions, sliced
2 Tbsp. chopped cilantro
4 cups hot cooked rice
1. In a medium skillet over medium-high, heat oil until shimmering. Add chicken and stir fry 5 minutes or until no longer pink. Remove chicken from pan and set aside.
2. Add Kick'n Curry Mole and coconut milk to the same skillet. Bring to a boil, reduce heat and add carrots and pea pods. Simmer 5 minutes or until tender crisp.
3. Return chicken to pan. Simmer a minute to heat through. Remove from heat and stir in green onions.
4. Spoon into bowls and top with hot cooked rice. Garnish with cilantro, if desired.