PANANG CHICKEN

PANANG CHICKEN

INGREDIENTS: 1 pack organic chicken breasts cut into pieces. Marinate in 2 tbs sesame oil, 1 tsp each powdered ginger, garlic powder,  and salt & pepper for a few hours in the fridge.

Sauce: 1 head chopped garlic, 1 large chopped shallot, 2 tbs olive oil, 1/3 cup fresh grated ginger, 13 ounce can coconut milk, 3 tsp red curry paste, 1 heaping tbs peanut butter, 1 cup chicken stock, 2 tbs brown sugar.

Veggies: Whatever excites you! I used baby bok choy, petite mushrooms, bamboo shoots, broccoli, pea pods, onion, and orange & red peppers.

Garnish: Fresh cilantro & Basil

I sautéed the garlic and shallots in the olive oil for 5 minutes then added everything else and let it simmer while I cooked the rest of the meal.

I sautéed the chicken in a large frying pan. No oil was needed because of the sesame oil, but you could add a little extra oil if you need it. Once the chicken is browned and cooked, set aside. Fry the veggies in the same pan - adding a little canola or veggie oil if you need it. Once the veggies have softened a little, add the chicken and the sauce and heat through (about 5 minutes)  After everything is heated through,  mix in the fresh herbs.

We served it over crispy rice, which was basmati rice cooled and then we mixed salt, pepper and scallions to it and fried it in oil - pressing down like you're cooking a pancake.