| Serves: 4
1 1/2 lbs. Chicken Breast cut in bite size chunks
Canola oil for cooking
1 red bell pepper, julienne
1 yellow onion, julienne
1 T garlic/ginger minced, mixed
2 T. lemongrass, chopped
3 stalks green onion, cut into 2" pieces
1 CUP ketchup
½ CUP Thai Chili dipping sauce
2 oz Curry powder
½ CUP Water
1 Tbls Sesame oil
2 Tbls green onion, chopped fine, for garnish
6 CUP steamed rice
1. Heat a saute pan and add 2 oz oil. Cook chicken in pan and set aside and reserve.
2. Using the same pan, add 2 oz more oil and add bell pepper and onions to caramelize (about 2 minutes) add ginger/garlic and lemongrass mixture and green onions.
3. Combine Thai chili dipping sauce, ketchup, curry powder and water and allow to simmer for 1 minute, and then add chicken and sesame oil.
4. Toss to coat chicken with sauce; transfer to serving container and serve with steamed rice.