Curry Chicken

Curry Chicken

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Makes: 6 servings

Start to Finish: 30 minutes

  • 3  tablespoons vegetable oil

  • 2  tablespoons + 2 teaspoons bottled minced ginger blend, Gourmet Garden®

  • 1  tablespoon bottled crushed garlic blend, Gourmet Garden®

  • 1  package (8-ounce) sliced mushrooms

  • 1⁄2  cup sliced scallions (green onions)

  • 11⁄4  pounds boneless, skinless chicken breasts, cut into 1-inch pieces

  • 1  cup + 2 tablespoons light coconut milk, Thai Kitchen®

  • 1  cup reduced-sodium chicken broth, Swanson®

  • 2  to 3 tablespoons green curry paste, Thai Kitchen®

  • 1  pound fresh snow peas, rinsed, stems removed

  • 1  can (15-ounce) baby corn, each ear cut diagonally into thirds

  •  2  packages (8.8 ounces each)precooked roasted chicken rice, Uncle Ben’s® Ready Rice Fresh cilantro sprigs (optional)




Preheat oven to 170°F.

In a large skillet or wok, heat oil over high heat. When the oil starts to shimmer, add 2 tablespoons ginger and the garlic, stirring until fragrant, about 30 seconds. Add the mushrooms and scallions; cook for 3 minutes, stirring constantly. Add the chicken; cook about 5 minutes or until the chicken is no longer pink, stirring occasionally.

Add 1 cup of the coconut milk, chicken broth, and curry paste. Bring to a boil and add the snow peas and baby corn. Reduce heat to medium and simmer for 10 minutes.

Heat rice in microwave according to package directions. Carefully empty rice into a bowl and stir in remaining 2 tablespoons coconut milk and remaining 2 teaspoons ginger.

Serve chicken hot over rice with cilantro (optional).

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