1 whole boneless skinless chicken breast, sliced on the diagonal
1 clove minced garlic
1 1/2 tablespoons arrowroot powder
2 teaspoons tamari
1 onion, sliced
2 carrots, sliced on diagonal
1 cup snow peas
1 red pepper, slivered
1 teaspoon canola oil
1 cup coconut milk
1/4 teaspoon chili pepper
1/2 teaspoon curry powder
1 teaspoon arrowroot powder
Directions:
Mix garlic, arrowroot powder & tamari. Add a little water to make thin sauce to marinate chicken for about 30 minutes.
Stir fry veggies in 1 teaspoon oil. Remove & stir fry chicken in remaining oil. Return veggies to wok with chicken.
Mix coconut milk & seasonings. Pour mixture over chicken & stir until thickened.
My notes:
I used the following:
~2 1/2 chicken breasts cubed instead of sliced
~1 tablespoon of garlic, 2 tablespoons of soy sauce (instead of tamari) & used cornstarch (instead of arrowroot powder) in marinade
~1 cup of Trader Joe's Melange a Trois (frozen pepper mix) with veggies
~1-13.5oz can of coconut milk & doubled the spice quantities
~Added salt & pepper
~Considered adding a touch of sesame oil...
~Served over jasmine rice
Lemon Ginger Poppyseed Salad Dressing
1-1/2 cups olive oil
1/2 cup lemon juice
1/4 cup rice wine vinegar
4 tablespoons ginger
3 oz honey
2 tablespoons shallots
1 teaspoon garlic
1 tablespoon dijon mustard
1 tablespoon poppy seeds
Directions:
Blend first 8 ingredients together. Add seeds. Shake.
My notes:
I omitted shallots & increased garlic by a teaspoon.
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