1-1/4 lb. boneless chicken, cut into cubes
1 Tbsp. olive oil
2 cloves garlic, chopped fine
1 Tbsp. curry powder
1 Tbsp. honey
1 small lime
1/2 teaspoon salt
1 (13.5 oz.) can coconut milk
1 cup green peas, thawed
1/2 Tbsp. cornstarch

Sauté chicken cubes in olive oil for about 3-4 minutes or until chicken is almost cooked through. Add garlic and cook an additional 30 seconds. Lightly salt and pepper the chicken as it cooks.

Sprinkle chicken with curry powder until chicken is coated. Sauté for about 1 minute, stirring constantly. Add the coconut milk, honey, green peas and salt. Stir until well combined; bring everything to a light simmer.

Simmer for about 3-4 minutes. Mix cornstarch with 1 tablespoon of water and stir into the chicken to thicken sauce. Squeeze in the juice from 1/2 of the lime.

Taste and add additional lime or salt if necessary.