Sunday, July 29, 2012

Coconut Curried Chicken

I have always found it difficult to keep stir fried chicken moist, but I finally found a fool-proof way to prepare succulent, juicy chicken.  Just cut chicken breasts into 1 inch cubes, sprinkle some fish sauce over them to coat, then drop them in a mixture of seasoned cornstarch and flour.  Throw them in a hot pan with a little oil, and cook them for just under five minutes.  Remove the chicken from the pan and set it aside.  Add more olive oil to the pan and cook the onion and ginger.  Throw in veggies and garbanzo beans, then add the rest of the ingredients and simmer for about 5 minutes, stir in the chicken and simmer a few minutes more. Serve over cooked white rice. 

2 tablespoons of fish sauce
3 tablespoons of cornstarch
1 tablespoon of flour
2 large chicken breasts cut into 1 inch cubes
2 tablespoons of minced ginger
1/2 medium onion (sliced)
veggies of your choice (I used thawed snap peas)
1 can of garbanzo beans
Juice from 1/2 of a lemon juice
2 teaspoons siracha
1 tablespoon of sugar
3/4 cup of light coconut milk
Cooked white rice

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