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).