Easy Curry Chicken

Makes 4 Servings

  • Ingredients
    2 cups Minute® Jasmine Rice
    2 Tbsps brown sugar
    2 Tbsps cornstarch
    2 Tbsps creamy peanut butter
    1 Tbsp red curry paste
    1 tsp chicken bouillon granules
    2 tsps minced garlic
    1/2 cup warm water
    2 Tbsps vegetable oil
    1 lb boneless skinless chicken breast, cut into small strips
    1 small onion, thinly sliced
    2 cups fresh stir fry vegetables (broccoli florets, mushrooms slices, pea pods)
    1 can (14 oz.) light unsweetened coconut milk
    1/4 cup peanuts, crushed
  • Directions
    Prepare rice according to package directions.

    In a small bowl, combine brown sugar, cornstarch, peanut butter, curry paste, bouillon granules, garlic and water.  Stir until smooth.  Reserve

    Heat oil in a large wok or skillet over medium-high heat.  Stir fry chicken and onions 5 minutes.  Add vegetables and coconut milk and bring to a boil.  Add reserved sauce mixture and stir constantly until sauce thickens, about 1 minute.  Reduce heat and simmer 10 minutes.  Serve over cooked rice and garnish with peanuts.

    In a hurry?  Substitute 1 cup bottled Pad Thai sauce.  Omitting brown sugar, cornstarch, peanut butter, red curry paste, chicken bouillon, garlic and water.
  • Nutritional Info


    *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition


    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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