Diane's Coconut Curry Vegetables

Diane’s Coconut-Curry Vegetables

1 small onion, cut into ¾ inch cubes

1 small red bell pepper, cubed

1 cup halved mushrooms

3 cups broccoli or cauliflower florets

1 cup thinly sliced carrots or whole sugar snap peas

6-7 chicken tenders cooked and cubed

Coconut-curry sauce

1 cup canned coconut milk* well stirred, to incorporated the solids, before using.

4 T. soy sauce

1 tsp. curry powder

4T. honey

4 tsp. rice or cider vinegar

* Look for Chaokah brand, sold in the Asian grocery section

4 T. canola oil

4 tsp. cornstarch dissolved in 3T. cold water

1. Separately blanch the broccoli, cauliflower, carrots and sugar snap peas until tender-crisp in plain boiling water.  Drain and flush with cold water to stop the cooking. Drain again.  Vegetables could also be cooked until crisp-tender in the microwave.
2. Combine the coconut-curry sauce ingredients. 
3. Heat a wok or wide skillet over high heat until hot.  Add the canola oil, swirl to glaze the pan, then add the onions and bell pepper.  Stir-fry until tender-crisp, 3-4 minutes.  Add the mushrooms and chicken and stir until hot, a few minutes more.  Add the blanched vegetables and toss to mix.
4. Stir the sauce and add it to the pan.  Bring to a simmer, tossing to combine.
5. Stir the cornstarch mixture to recombine and add it to the pan.  Stir until the sauce turns glossy, about 10 seconds.

Serve with rice, noodles or a warm loaf of bread.