Every now and then, I drag out my wok and try a new recipe. I’m not a fan of heavy sauces, so this one seemed like a good fit. And I do love coconut milk.
This recipe is easy to pull together if you already have the ingredients in your pantry. Once the prep work is done, it comes together quickly. Plus, it’s a great way to use left-over cooked rice and fresh vegetables. Be forewarned, though, it’s spicy! Of course, you can take the spice down a few notches by reducing the amount. You can also substitute other vegetables such as chopped broccoli, cauliflower or mushrooms. Just use what’s in your fridge.
As I mentioned earlier, most of the work is in the preparation. Once you have everything in place, the cooking process takes only 10-15 minutes. Start by gathering and prepping all of your ingredients:
2 TBSP butter
1 teaspoon ground cumin
2 skinless, boneless chicken breast halves, thinly sliced into strips
1 TBSP olive oil or vegetable oil
1/2 onion, finely chopped
2 carrots, thinly sliced
2 cloves garlic, minced
1 TBSP grated ginger
1 TSP crushed red pepper flakes
1 TSP honey
1/2 teaspoon ground cinnamon
1/2 teaspoon curry powder, or more to taste
salt and ground black pepper to taste
1/2 to 1 (14 ounce) can coconut milk (I used lite coconut milk)
1-2 cups cooked brown rice
Melt the butter in your wok or large skillet. Add the chicken and cook for 2 minutes, then add all of the spices: cumin, garlic, ginger, red pepper flakes, cinnamon and curry powder. I also added a sprinkling of salt and pepper at this point. Continue to cook, making sure that you stir often so that the garlic doesn’t burn. Once the chicken is mostly cooked through, add the olive oil and all of your vegetables and continue to cook until the veggies are crisp-tender. Add the cooked brown rice, honey and coconut milk and heat through. You may need to adjust the salt and pepper at this point, as well.