Easy Curry Chicken

Makes 4 Servings


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


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.