STIR FRY CHICKEN
With Thai Coconut, Broccoli and Peanuts.

• 2 tablespoons vegetable oil
• 1 tablespoon red Thai curry
• 3/4 pound boneless and skinless breast of chicken (Sliced into 1 inch pieces)
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 1 cup chicken stock
• 1 tablespoon fish sauce
• 1 dash hot sauce
• 1/2 can coconut milk
• 1/2 cups roasted bell pepper cut into julienne (thin strip)
• 1 broccoli cut into small floret (poached in boiling water and cooled in ice water)
• 1/4 cup chopped peanuts

In you work or deep frying pan, heat the oil. When hot add the curry and sautÈ for a few seconds. Add the chicken and cook for 3 to 4 minutes. Add the garlic, and the gingers, when garlic is fragrant add the chicken stock, fish sauce, hot sauce and coconut milk. Add the bell peppers, broccoli and the peanuts, bring to boil and adjust the consistency with corn starch.

Add the Serve with Jasmine rice.