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No Fold Chicken Dumplings
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Ingredients:
| Vegetable Oil |
| 2-3 Tbsp Panang Curry Paste (2 for less heat, 2 for more heat) |
| 1 Tbsp Creamy Peanut Butter |
| 2 lbs Boneless Skinless Chicken Breasts, cut into thin strips or 1-inch pieces |
| 1 Small Onion, thinly sliced |
| Green Bell Pepper, thinly sliced |
| Red Bell Pepper, thinly sliced |
| 2 Tsp Fresh Ginger, minced |
| 4 Garlic Cloves, minced |
| 2 14 oz Cans Coconut Milk |
| 1 Tbsp Cornstarch |
| 1/4 Cup Light Brown Sugar, packed |
| 1 Tbsp Fish Sauce |
| 1 Tbsp Lime Juice |
| 1 Cup Loosely Packed Basil, roughly chopped |
| Cooked Rice, for serving |
Directions:
- Heat oil in a large skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the bell peppers, ginger, and garlic, and sauté for an additional 2 minutes.
- Add the curry paste and peanut butter and stir to combine. Add 1 ½ cans coconut milk and stir to combine. Whisk the cornstarch into the remaining ½ can coconut milk. Pour into the pan and stir to combine.
- Bring to a simmer.
- Add the chicken and stir to combine. Continue to simmer for 10-15 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
- Add the brown sugar, fish sauce, lime juice, and basil. Stir to combine and continue to simmer for 5 minutes.
- Prepare the rice according to package instructions while the chicken cooks.
- Serve hot over a bed of rice. Enjoy!
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