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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Silky asian-indian inspired ginger spiced dish made easy with rotisserie chicken. Turn up or down the amount of ginger to give it a more or less of the fresh spicy kick. Serve over rice, maybe with some steamed broccoli...Enjoy! Ingredients:
3 tablespoons minced fresh ginger |
2 tablespoons sesame or 2 tablespoons vegetable oil |
1 1/2 cups chicken broth |
1 tablespoon soy sauce |
1 teaspoon fish sauce (optional) |
1 tablespoon red pepper flakes |
1 tablespoon curry powder |
1 tablespoon cornstarch |
1 tablespoon sugar |
1 onion, chopped |
1 red bell pepper, thinly sliced |
3 minced garlic cloves |
2 cups rotisserie chicken, shredded |
salt and pepper |
1/4 light cream or 1/4 half-and-half |
1 tablespoon fresh cilantro, chopped |
1/4 cup almonds, chopped (optional) |
Directions:
1. In a small bowl, combine 2 tbls minced ginger, 1 tbls oil, and all the: broth, soy sauce, fish sauce (if using), red pepper flakes, curry powder, cornstarch, and sugar.
2. Heat 1 tbls oil or butter in large skillet on medium-low heat.
3. Add onion, cook 3-5 minutes until just translucent.
4. Add sliced red bell pepper. Cook 2 minutes longer.
5. Add garlic and remaining ginger. Cook until fragrant about 30 seconds.
6. Add cooked chicken with a couple dashes of salt and pepper. Cook 1 minute.
7. Add curry sauce and stir, cook until heated through, about 2 minutes.
8. Reduce heat to lowest setting. Stir in cream and cilantro until combined and sauce thickens.
9. Top with almonds and serve.
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