Basil, Chicken, and Veggies in Coconut-Curry Sauce |
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Prep Time: 17 Minutes Cook Time: 10 Minutes |
Ready In: 27 Minutes Servings: 1 |
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Forget takeout! Basil, Chicken, and Veggies in Coconut-Curry Sauce delivers one of the best Asian-inspired recipes-complete with tasty ingredients you can easily find at your local grocery store. Ingredients:
1 (14-ounce) can coconut milk |
2 teaspoons curry powder |
1 tablespoon cornstarch |
1 tablespoon brown sugar |
1/2 teaspoon sea salt |
3 tablespoons peanut oil or canola oil, divided |
1 pound boneless chicken breasts, cut into thin strips |
1 red bell pepper, seeded and chopped |
1 pound small green beans |
1 tablespoon minced fresh ginger |
1/4 cup fresh basil leaves, slivered |
3/4 cup whole, salted cashews, toasted |
hot cooked rice |
sriracha |
garnish: fresh basil leaves |
Directions:
1. Whisk together first 5 ingredients in a small bowl; set aside.
2. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove from pan; cover and keep warm.
3. Heat remaining 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add bell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.
4. Whisk reserved sauce mixture, and add to wok with vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice and sriracha. Garnish, if desired.
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