Tasty Stir-Fry

Coconut Chicken

From the Joy of Cooking

This is a tasty stir fry dish that we started making when we were in Uganda. It works well with all of our CSA veggies. Last time I made it, I chopped up some bok choy and added it, along with sugar snap peas. Pretty easy-and delicious- way to get your veggies in!

Ingredients/Directions:

• 2 lbs chicken, Cooked/browned in skillet w/ 2 tbs. olive oil, seasoned with salt and pepper (we use about 1/3 of this amt)
• Remove chicken from pan
• Add 1 c. chopped onions
• 2-3 large carrots, chopped
• 1/2 c. peas (sugar snap
• ½ c. green beans
• 2 scallions, chopped
• 1 jalapeno pepper, seeded and chopped (I usually skip it!)
• 1 tbs. finely chopped and peeled fresh ginger
• 2-3 chopped garlic cloves
• Cook until soft, about 5 min.
• Add and bring to a boil:
• 1 ½ c. unsweetened coconut milk (I add a little sugar to sweeten it a bit!)
• ½ c. golden raisins
• 1 tbs. curry powder
• 1tsp. salt
• about ½ cup cashews
• Add chicken, reduce heat, simmer 20 min, or until sauce is thickened and chicken is cooked. Add cashews. Serve with rice.