Coconut Chicken I

Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

Add the boneless chicken breasts to the hot oil and cook for 4-5 minutes per side until lightly browned, then remove to a plate.

In the same skillet, add the chopped onions and both bell peppers, stirring frequently until softened, about 3-4 minutes.

Stir in the chopped roasted garlic and crushed red pepper flakes, cooking for about 30 seconds until fragrant.

Pour in the coconut milk and stir well to combine with the vegetables and garlic.

Return the cooked chicken breasts to the skillet, nestling them into the coconut sauce.

Simmer over medium heat for 12-15 minutes until the chicken is cooked through (internal temperature 165°F) and the sauce has thickened slightly.

Season the dish with salt and pepper to taste, then serve hot over rice or with bread.