Black Pepper-Curry Chicken Sauté

INGREDIENTS

1 lb

skinless, boneless chicken breasts, cut into 1-in. pieces

3/4 tsp

kosher salt, divided

1/4 tsp

freshly ground black pepper

1 tbsp

canola oil, divided

1 1/2 cups

vertically sliced onion

2 tsp

minced peeled fresh ginger

garlic cloves, minced

2 tsp

curry powder

1 cup

canned light coconut milk

2 tsp

fresh lime juice

1/2

to 1 tsp. peppercorns, crushed

2 tbsp

chopped fresh cilantro or basil

2 cups

hot cooked brown rice