Thai inspired Chicken Skillet *

 1 pound boneless skinless chicken breast, pounded to 1/4" thickness and cut into strips
1 tsp salt
1/2 tsp black pepper
2 Tbsp EVOO
1 red bell pepper, sliced into 1/4 inch thick strips
4 green onions, thinly sliced
1 Tbsp red curry paste
3/4 cup unsweetened full fat coconut milk
1/3 cup creamy sesame salad dressing
2 Tbsp lime juice
1/3 cup roughly chopped roasted cashews
1/4 cup fresh cilantro leaves, chopped
1 lime, cut into wedges
Hot cooked rice

Pat chicken dry and season both sides with salt and pepper.  In large deep skillet, heat oil over med high heat.  Cook chicken until golden brown on both sides and cooked through, about 3 minutes per side.  Transfer cooked chicken to plate and set aside.  Reduce heat to medium and add more oil if needed.  Add bell pepper and cook, stirring, until slightly tender, about 3 minutes.  Add green onions and red curry paste, cook, stirring, to lightly toast the curry paste, 1-2 minutes.  Pour in coconut milk, sesame dressing, and lime juice and stir to combine.  Reduce heat to light simmer.  Add chicken and let it simmer for about 4 minutes.  Top with roasted cashews, more green onion, and cilantro.  Serve with lime wedges on top of rice.

Serves 3