4 boneless, skinless chicken breasts, cut into 1 ½-inch pieces
1 jar of Stonewall Kitchen Coconut Curry Simmering Sauce
1/4 cup flour
Salt and pepper
2 tablespoons olive oil
1 tablespoon butter
Cilantro, chopped for a garnish
Place flour in a medium-size bowl. Dredge chicken pieces in flour, tapping off excess flour. Season with salt and pepper.
Heat olive oil and butter in a large heavy straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add the chicken pieces in small batches and sauté until they are a rich golden brown on all sides. When all batches are done, drain any remaining fat.
Return chicken to pan and add the jar of Coconut Curry Simmering Sauce. Simmer 10-15 minutes until hot.
Serve over your favorite jasmine rice recipe and garnish with fresh chopped cilantro.