INGREDIENTS:
Peanut Sauce:
INSTRUCTIONS:
**NOTE: Vegetable types are adjustable based on what you have on hand (or what your family will eat).
- Mix together sauce ingredients. Set aside. Cut vegetables and chicken and set aside.
- Heat 1 Tbs oil over high heat in a wok or large skillet. Cook the vegetables in small batches until crisp-tender (but slightly undercooked). Remove from pan and set aside.
- Stir curry paste and ginger into sliced chicken. Add 1 Tbs additional oil to hot wok. Stir in chicken and cook until tender, about 5 minutes. Stir in garlic. Cook 1 additional minute.
- Add sauce mixture (stir first to incorporate cornstarch) to pan with the chicken. Cook until slightly thickened. Return vegetables to pan and heat through.
- Serve over white or brown rice.
Source: No Empty Chairs
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