Green Curry Chicken & Veggie

Ingredients

• 2 cup(s) uncooked brown rice cooked
• 1 1/2 pound(s) chicken breasts diced
• 1 tablespoon(s) cornstarch
• 2 tablespoon(s) fish sauce divided
• 2 tablespoon(s) canola oil divided
• 1 teaspoon(s) ginger powder
• 2.5 tablespoon(s) green curry paste
• 1 cup(s) sliced onion
• 4 cup(s) veggies, eggplant, green bean, broccoli chopped
• 1 can(s) coconut milk
• 1 tablespoon(s) lime juice
• 1 teaspoon(s) sriracha sauce as desired
• 1 tablespoon(s) brown sugar

Preparation

1. Cook rice.
2. Toss chicken with cornstarch and 1 TBS fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 tablespoon oil in pan. If using eggplant, sautee eggplant for 4 mins and remove from pan. Add green curry paste to skillet and a little oil to sautee. Add 1/2 can cococut milk and bring to boil. Add additional 1 tablespoon of fish sauce, ginger powder, brown sugar, sriracha and lime juice. Add veggies and bring to a simmer for 3 mins. Add remaining coconut milk and bring to a simmer. Add chicken and eggplant, and simmer for an additional 3 mins or until veggies are tender.