Bang Bang Chicken

Curry Sauce:

* Crisco Non-Stick Cooking Spray
* Onions, raw, .25 cup, chopped
* Garlic, minced, 4 clove
* Ginger Root, 2 tsp
* Chicken Broth, 1 cup (8 fl oz)
* Cumin seed, .5 tsp
* Coriander seed, .5 tsp
* Paprika, .5 tsp
* Salt, .25 tsp
* Pepper, black, 1 tsp
* Allspice, .25 tsp
* Carrots, raw, 2 medium
* Coconut Extract, 3 tsp
* Whole Milk / Vitamin D, 1 cup
* Water, tap, 2 cup (8 fl oz)
* Zucchini, baby, 1 medium
* Peas, frozen, 0.5 cup

For the chicken:

* Corn Starch, 1/4 cup

Peanut Sauce:

* Peanut Butter, smooth style, 2 tbsp
* Water, 2 tbsp
* Sugar, 4 tsp
* Soy Sauce, 1 tbsp
* Rice Vinegar, 1 tsp
* Lime Juice, 1 tsp
* Pepper, red or cayenne, .5 tsp
* Chicken Breast, no skin, 6 ounces
* Cooked White Rice, long grain, 2 cups

Garnish:

* Scallions, raw, 2 medium (4-1/8" long)
* Parsley, dried, .5 tsp

1. Make the curry sauce by spraying a large saucepan with non-stick cooking spray (I prefer the Crisco spray in the blue can) over medium heat. When the saucepan is hot, sautee the onion, garlic, and ginger for about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and allspice) and stir well. Simmer for 5 minutes then add the whole milk, 2 cups of water and coconut extract. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.

2. Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and cayenne in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.

3. Cut the chicken breasts into bite-size pieces. Season chicken if desired and coat with corn starch. Heat the non-stick cooking spray in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Cook the chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.

4. Build the four plates by filling a soup bowl with 1/2 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange chicken around the rice. Spoon the curry sauce and vegetables over the chicken , being careful not to get any sauce on top of the rice.

5. Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Place a pile of julienned green onions on top.

Serve and Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user GRACENOTE150.