Ginger Curry Chicken Pepper Stir Fry

GingerCurryChicken

It has been awhile since I have posted. We spent some quality time on some of the Hawaiian Islands the last few weeks. Check out Dinner Dates for some of the places we ate. One of those places inspired me to make a curry based stir fry. I made this on Saturday night. After chopping everything, dinner was done in a flash. I used some yellow Vietnamese curry powder for this dish. Use whatever curry you have on hand, or go buy some new ones to try. Also try different meats and vegetables to personalize this dish for your tastes. Stir fries are easily customized.

Ginger Curry Chicken Pepper Stir Fry

Ingredients:

  • 1 pound chicken breast, sliced thin

  • 2 Tbsp Soy sauce

  • 2 Tbsp vegetable oil

  • 1 Tbsp ginger, minced

  • 2 cloves garlic, minced

  • 1 jalapeno, minced

  • 2 Tbsp curry powder (your favorite)

  • 2 Tbsp water

  • ½ cup coconut milk

  • 1 medium yellow onion, sliced thin

  • ½ red bell pepper, sliced thin

  • ½ green bell pepper, sliced thin

  • ½ yellow bell pepper, sliced thin

  • ½ cup crushed peanuts

Instructions:

  1. Slice chicken into thin strips.

  2. Add chicken and soy sauce to medium bowl to marinate at least 15 minutes.

  3. Chop, slice, and mince all your veggies ahead of time since cooking will go quick.

  4. Combine curry powder and water to make a paste and set aside.

  5. Add 1 Tbsp oil to hot wok or skillet.

  6. Add chicken and cook thoroughly.

  7. remove from skillet and cover to keep warm.

  8. Add 1 Tbsp oil to still hot wok or skillet.

  9. Add peppers and onions and cook until almost done but still crisp.

  10. Add garlic, ginger, and jalapeno to center of skillet and cook about a minute.

  11. Add chicken, curry paste,and coconut milk to skillet.

  12. Toss all ingredients in skillet to coat thoroughly.

  13. Season with salt, crushed black pepper, and red pepper flakes to taste.

  14. Top with crushed peanuts.

  15. Serve over, white, brown, or fried rice.

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