Yields:
4 Servings
Difficulty: Medium
Cook Time:
12 Mins
My Hawaiian Curried Chicken & Vegetables recipe is a good example of a stir-fried dish. If you have a wok you can cook it in that, otherwise you’ll just need a large skillet. Stir-frying or pan-frying is a method where you cook your meat and vegetables in a small amount of fat very quickly at high heat. The chicken and vegetables will brown and get a little crispy when you cook them this way. Curry powder is a spice that consists of 16-20 different spices blended together. The spices include red pepper, turmeric, cumin, coriander, ginger, cloves, cinnamon, and black pepper. Different brands vary greatly in taste and heat. I recommend that you try several curry powder blends and discover which one your family likes the best.
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Ingredients
Adjust Servings
Instructions
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Cut broccoli into florets, slice carrots diagonally, and slice up mushrooms, garlic and green onions and set aside. Cut chicken into bite-sized pieces and sprinkle with salt and pepper. Heat 2 T oil in wok or large skillet on medium high heat. Add chicken to skillet and stir-fry by stirring frequently and letting it lightly brown for 5 minutes. Remove chicken from pan and set aside.
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Now it's time to stir-fry the vegetables. Add 1 T oil to skillet and leave heat on medium high. Add garlic, broccoli florets, carrots and mushrooms to pan. Stir-fry by stirring frequently and letting them lightly brown, for 3 minutes. Add chicken to pan with the vegetables and add green onions along with 1/2 cup hot water. Cover and cook for 3 minutes.
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In a jar or small plastic container add milk, flour and curry powder. Shake until smooth and add to chicken and vegetables. Cook and stir until smooth. Serve over rice.
