1/4 cup coconut milk 2 Tablespoons pineapple juice 3 Tablespoons gf soy sauce 1 Tablespoon sesame oil 2 teaspoons curry powder 1/8 teaspoon pepper 2 Tablespoons vegetable oil 1 teaspoon fresh ginger, minced 1/2 onion, cut into 1/4" pieces 4 cups cooked long grain rice 1/2 cup cooked chicken meat, cut into ½” pieces 1/2 cup snow peas, cut in half
Preheat oven to 350 degrees. Combine coconut milk through pepper in a small bowl and set aside. Place a wok or large skillet over high heat until hot. Add the oil, swirling to coat sides. Add ginger and onion and cook until the onion is softened about 2 minutes. Reduce the heat to medium and stir in the rice. Add chicken, snow peas and sauce. Cook and stir until well blended and heated through. Serve immediately.
This is a great recipe to use left over chicken and rice.