Ingredients:
Veggie oil
2 cups chicken; cut fajita style
1/2 red onion
1/4 bag matchstick carrots
1/2 bag pea pods (or about 1/2 lb fresh pods)
1 green pepper
1 red pepper
1 tablespoon sugar
1 tablespoon seasoning sauce (recommended brands: Gold Label or Maggi)1 tablespoon Hoisin sauce
Put enough veggie oil in the wok so nothing sticks. Put chicken, curry paste, and red onion in - and cook until chicken is about half done. Then add the remaining ingredients. Cook on high heat - and stir continuously. If it gets too thick, add some water.
To change this up - feel free to put a can of coconut milk in with it to make a sauce. I usually use 1 can of milk per 2 cups chicken. This can be found in the ethnic food isle - I think it's in the soup aisle at the Rainbow in EP....
Just serve over jasmine rice - or traditional minute rice....the Jasmine rice is a Thai rice that doesn't stick though.
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