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| Sesame Curry Potatoe Chicken stir fry | |||||
| Ingredients: | |||||
| 8 oz | Boneless Skinless Chicken breast, Cubed | ||||
| 3 Tbsp | Low Sodium Teriyaki Sauce | ||||
| 2 Tbsp | Water | ||||
| 1 | Garlic Clove minced | ||||
| 1/4 tsp | ground ginger | ||||
| 1 tsp | curry | ||||
| 2 cups | Chicken Broth | ||||
| 1/2 cup | Carrot chopped | ||||
| 1/2 cup | pea pods whole | ||||
| 25 | large crinkle french fries frozen | ||||
| 1 Tbsp | low sodium soy sauce | ||||
| 7 | green onions chopped | ||||
| 1/4 tsp | corn starch | ||||
| 1 tsp | white pepper | ||||
| 1 tbsp | sesame oil | ||||
| sesame seeds | |||||
| Directions: | |||||
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Saute chicken with carrots, 3/4 of chopped green onions, garlic, curry, ginger, pepper, and frozen french fries in sesame oil till chicken is done.
Mix corn starch and water and set aside for later Remove chicken mixture from pan and deglaze pan with chicken broth, soy sauce and teriyaki sauce and reduce by 1/4 to 1/2. Add Chicken Mixture,corn starch mixture and pea pods back to pan and allow to thicken Serve with white rice and garnish with remainder of green onion and sesame seeds. |
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