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Curried Coconut Chicken Over Rice (GF)

Ingredients and Prep:
1 tablespoon of curry powder.
2 tablespoons of cornstarch.
1/2 cup of baby or shredded carrots.
1 cup of snow peas.
1 cup of chopped green onions.
2 cups of dry jasmine rice.
2 cups of 1-inch asparagus chunks.
3 cups of water.
1 crushed garlic clove (optional).
1 14-ounce can of light coconut milk or cream.
1 1/2 pounds of cubed skinless and boneless chicken breast halves.
Coconut oil.

Cooking Directions:
Place the rice in a saucepan.
Boil then simmer the rice until cooked. Once the water has boiled off,
cover the pot with a lid and allow the rice to steam.
Combine the cubed chicken and curry powder in a bowl.
Coat the chicken with an even layer of curry powder.
In a large fry pan cook the chicken, stirring frequently, over medium-high
heat for 4 minutes.
Use coconut oil.
Combine the garlic, asparagus, carrots, snow peas and green onions.
Cook for 3 minutes.
Pour in a portion of the cream or coconut milk. Leave a bit aside; this will
be combined with cornstarch and added to the pan.
Continue cooking until the chicken is thoroughly cooked and the sauce is
hot.

Serving Instructions, Tips & Variations: Serve the chicken over a bed
of rice.
In place of cornstarch, you may opt to use rice flour or plain gluten-free