Chicken Apple Curry Stir-Fry

2 tablespoons light olive oil
1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste
2-3 cloves garlic, minced
4 cups finely slaw mix (or finely shredded cabbage mixed with 3 large carrots, sliced into matchsticks)
2 apples, peeled, cored, chopped
1/2 cup unsweetened apple juice, more if needed
1/2 cup golden raisins
2 cups chicken cut into bite-sized pieces

Heat the olive oil a large deep skillet over medium-high heat and cook the chicken until cooked through. Take out of pan and set aside. Add curry seasoning and garlic to the pan and stir briefly. Add in the shredded cabbage, carrots, and apple; stir and cook for five minutes. Add a half cup of apple juice and cook until the vegetables and apples are tender-crisp - about seven minutes. If you need a splash more apple juice, add it in. Add the raisins, cooked chicken pieces, and cooked rice, and stir-fry until all the juice is absorbed and the chicken is heated through.

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