Sunday, November 8, 2009



 Inspired by Simply Ming cooking

 1 1/2 pounds boneless chicken thighs cut into 1/2 -inch       dice
 1 tbsp cornstarch
 1 tbsp curry powder
  1/2 inch of fresh ginger root chopped
 Kosher salt and ground pepper to taste
 2 medium onions cut into 1-inch dice
 2 small zucchini cut in 1 inch cubes
 1/2 cup chicken broth
 4 tbsp canola oil

First prepare all the ingredients -cut, chop and reserve everything. The cooking part is going very fast. Do not forget to put your rice on the stove. You will have the rice and the chicken will be ready at the same time.

I mixed 4 tbsp of canola oil, ginger and curry powder.

In medium bowl combine chicken and cornstarch and mix to coat the chicken completely.

Heat a wok or heavy saute pan over high heat. Add 2 tablespoons of Curry-Ginger oil. Add the chicken and stir-fry until ready 8-10 minutes. Season with salt and pepper. Remove the chicken to a plate.

Return the wok back to the heat and add 2 tablespoons  and ass onions. Stir fry onions until soft about 2 minutes. Add the zucchini, season with salt and pepper, and stir fry until the zucchini is tender for 4-5 minutes.Return the chicken to the wok , add the broth  and bring it to boil, about 30 secons-1 minute. Stir  and remove from the stove. Serve over the rice immediately.

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