Curried Chicken and Vegetables over rice
From dmajor 14 years agoIngredients
- 3/4 to 1 pound boneless chicken cut into thin slices shopping list
- 1 small onion shopping list
- 1/2 red bell pepper, cubed shopping list
- 1 cup whole fresh mushrooms, cut in halves shopping list
- 1 bag frozen Chinese style stir fry vegetables shopping list
- 1 cup thin sliced carrots cut diagonally shopping list
- * you can add fresh broccoli and sugar snap peas if desired shopping list
- 1 thin sliced clove garlic shopping list
- 1 can coconut milk shopping list
- 4 tablespoons soy sauce shopping list
- 2 tablespoons curry paste or 1 1/2 teaspoons curry powder shopping list
- 4 teaspoons Chinese rice vinegar or cider vinegar shopping list
- 6 teaspoons vegetable oil, divided shopping list
- 4 teaspoons cornstarch dissolved in 3 tablespoons cold water shopping list
- 4 tablespoons dark brown sugar shopping list
How to make it
- Prepare sauce by mixing together in a medium bowl, the coconut milk, soy sauce, curry paste, vinegar, 2 teaspoons vegetable oil, and brown sugar together.
- Set aside.
- Blanch the stir fry vegetables in boiling water for 3 minutes.
- Drain vegetables and place under cold water to stop the cooking process.
- Drain vegetables again and set aside.
- Heat 2 teaspoons oil in wok or large skillet.
- Add chicken and garlic slices and cook until no longer pink(about 2 to 3 minutes)
- Stir in onions, green onions, and bell peppers.
- Stir fry until slightly crisp or about 3 to 4 minutes.
- Add mushrooms, carrots, and sugar snaps and continue to cook over med high heat for 2 to 3 minutes longer.
- Stir in sauce and bring to a medium/low simmer.
- Stir the cornstarch with water until well mixed and add to pan.
- Toss mixture with sauce and cook for 1 minute or until slightly thickened.
- Serve over hot rice or noodles.
- Top with additional thinly sliced fried garlic slices if desired!
- Enjoy!
People Who Like This Dish 5
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- dmajor Slidell, LA
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