Sauté chicken in oil in a large sauté pan over medium-high heat until browned on both sides, about 4 minutes. Add onion, bell pepper, garlic and pepper flakes. Cover and cook until onion is translucent, about 3 minutes.
Stir in tomatoes and coconut milk; cover and cook until tomatoes begin to break down, 5-6 minutes. Add scallions, cilantro and lime juice; cover and simmer for 2-3 minutes.
Serve over rice.
Originally Submitted
12/5/2015
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