🫙 From the Spice Rack
Thai-Style Chicken and Vegetable Stir-Fry
2 boneless skinless chicken breast halves -- cut crosswis e into -- 1/2-inch-thick slices 1 tablespoon thai red curry paste -- or 2 tablespoons -- chili-garlic sauce 3 tablespoons ...
maineasy
Ingredients3 items
Ingredients
- 2boneless skinless chicken breast halves -- cut
- 2large japanese eggplants -- cut into 3/4-inch
- 1/4cupthinly sliced fresh basil
Directions
- 1
2 boneless skinless chicken breast halves -- cut crosswis e into -- 1/2-inch-thick slices 1 tablespoon thai red curry paste -- or 2 tablespo
- 2
Set aside
- 3
Heat 2 tables poons oil in heavy large skillet over medium-high heat
- 4
Add eggplant and green beans
- 5
Stir-fry until eggplant begins to soften, about 4 minutes
- 6
Add 1 tabl espoon oil and chicken mixture to skillet
- 7
Stir-fry until chicken begins to br own, about 3 minutes
- 8
Add coconut milk