Chicken Thai Rice

Serving size: 1

ingredients

4 chicken breast fillets
1 red capsicum
40 G broccoli
2 tsp oil
3 cloves garlic -- crushed
2 tsp grated fresh ginger
1 tbsp green curry paste
10 spring onions -- sliced
1/2 C frozen peas
1/2 C chicken stock
1/2 C mild chilli sauce
3 C cooked rice
1/2 C crunchy peanut butter
3/4 C water
fresh herbs to garnish

directions

1. Cook chicken on both sides, then cut into 1cm wide slices. 2. Cut capsicum into long thin strips, and cut broccoli into florets. 3. Heat oil in wok or pan, add garlic, ginger and green curry paste and stir fry for 1 minute, then add capsicum and broccoli. Stir fry for another 1 minute. 4. Add spring onions, peas, stock and half the chilli sauce, stir fry until thickened slightly, then add rice and chicken. Stir fry until hot. 5. Combine remaining chilli sauce, peanut butter and water in a separate pan, and stir over medium heat until peanut butter is melted. Simmer for 3 minutes, then pour peanut butter mixture over top of rice and garnish with fresh herbs.

Converted by MC_Buster.

Source: Dale