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Thai Chicken Satay

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“I found this recipe in the "Home Cooking" Magazine. The recipe was adapted by a University of Alberta Med Student named Helen Yeung. It is nothing short of "Awsome". I made it with Hot & Sour Soup and a Thai Salad. A big hit!!”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the chicken in 1 in pieces.
  2. Spray a large fry-pan or Dutch oven with cooking spray.
  3. Sear the chicken until browned on all sides.
  4. Remove from pan.
  5. Add onions and saute for 5 minutes.
  6. Add garlic, and saute for another 2 minutes.
  7. Add Curry Paste and Corrinder and cook 1 minute until fragrant.
  8. Return the chicken to the pot, and add the next 9 ingred.
  9. Stir, and bring to a boil.
  10. Reduce to med-low, cover and simmer for 1 hour.
  11. Stir cornstarch and water and add to pot.
  12. Let cook until thick.
  13. Serve over rice with garnishes.
  14. Yumpy.

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