Preparation

• SEASON chicken with salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from skillet.

• ADD onion, bell peppers and garlic to skillet; stir fry 3 minutes or until vegetables are tender-crisp. Stir in coconut milk and red pepper flakes; simmer 5 minutes on medium heat. Return chicken to skillet, spooning sauce over chicken. Cook, uncovered, 15 minutes or until chicken is cooked through.

• SERVE with cooked Jasmine Rice.