Source: Jennifer Jacobs

Tender chicken with curry, coconut milk, fresh basil, and mushrooms.

Servings

0.25 cup vegetable oil
1 lb boneless skinless chicken breasts , chopped into 1-inch cubes
1 tsp ground ginger
1 tbsp garlic powder
2 tbsp curry powder , can add more to taste
8 oz fresh mushrooms
0.5 yellow onion , large; diced into thick slivers
4 oz roasted red peppers with brine , or 1/2 cup; chopped into 1-inch pieces
1 pinch soy sauce , or to taste
1 cup canned coconut milk
0.25 cup fresh basil , chopped
0.5 tsp fresh lemon peel , zest
1 SPLENDA® No Calorie Sweetener packets

1 Season cubed chicken with ground ginger, garlic powder, curry powder, and half of the chopped, fresh basil. Set aside.
2 Pour vegetable oil in a large pot and saute the onion. After onion starts to cook down, mix in the chicken pieces on high heat, lowering to medium. Let it cook for a minute or two, then add mushrooms and roasted red peppers into the pot and mix in with the chicken.
3 Add soy sauce, Splenda packet, and coconut milk. Mix ingredients well so that everything is evenly distributed. Cover and simmer on low heat for about 30 minutes (or until chicken is tender and cooked).
4 Serve in a bowl and garnish with fresh basil and lemon zest, if desired.