5.5 oz can coconut milk
1 tbsp. curry paste
1 boneless chicken breast
1 tbsp. fish oil
1 tbsp. brown sugar
1/4 c. bamboo shoot
1/4 c. peas
1/4 c. chicken stock
Curry sauce or red pepper sauce for spice

Cook coconut milk and curry paste over medium heat for five minutes. Add chicken, fish oil, brown sugar, bamboo shoots, peas and stock. Stir well and then add in desired spice. Simmer for ten minutes.

Post from: We Aren't Chefs

Curry Chicken

Soy sauce
Brown sugar
Molasses
Garlic
Olive oil
Ginger

Combine ingredients and mix well with whisk.

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Teriyaki Sauce

1 package bow tie pasta
1/3 cup chopped green onion
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
1/3 cup vegetable oil
2 tablespoons white sugar
1/2 teaspoon ground ginger
3 cups shredded chicken
Salt and pepper to taste.

Heat a skillet and cook stirring frequently until lightly toasted.
Bring a pot of lightly salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
Combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and salt n pepper.
Pour dressing over pasta and chicken and green onions.

Post from: We Aren't Chefs

Chicken Pasta