1 1/2 pounds boneless skinless chicken breast halves
1 teaspoon garlic salt
1/2 teaspoon cumin
4 tablespoons olive oil
1 tablespoon vinegar
3/4 cup finely chopped white onion
1 red bell pepper, finely diced
2 cloves garlic, minced
1 13.5 ounce can coconut milk
1 tablespoon flour
Slice the chicken breasts in half horizontally, to make thinner pieces.
Toss the chicken breasts with the oil and vinegar.
Place them in a bowl and sprinkle them with the onion salt, cumin, and ground black pepper.
Let them marinate for about an hour if possible, or overnight.
Heat a large heavy skillet over medium high heat.
Working in batches, sauté the chicken breasts for several minutes on each side, or until golden brown.
Remove chicken to a plate and set aside.
Add chopped onion, red pepper and garlic to the skillet.
Stir and sauté vegetables until soft and fragrant.
Whisk flour into coconut milk, then add coconut milk to the skillet.
Add the chicken breasts.
Cover and simmer for 10-15 minutes, or until chicken is cooked through and tender (do not overcook).
Serve warm over rice.