Ginger Lemon Chicken

Name: Ginger Lemon Chicken
Ingredients: 1 tablespoon oil; 1 teaspoon curry powder; 1 tablespoon garam masala; 2 cups mung bean sprouts; 2 green peppers, cut into strips; 2 yellow peppers, cut into strips; 2 orange peppers, cut into strips; 2 red peppers, cut into strips; 2 lbs chicken breasts, cut into chunks; 1 teaspoon salt; 1/2 teaspoon pepper; 1 large carrot, cut into strips; 1/4 cup fresh ginger, peeled and minced; 3 garlic cloves, peeled and minced; 8 ounces lemon curd; 1 bunch celery, chopped; 3 tablespoons cornstarch; 3 cups water

18 ingredients

5 steps

Ingredients

1 tablespoon oil
1 teaspoon curry powder
1 tablespoon garam masala
2 cups mung bean sprouts
2 green peppers, cut into strips
2 yellow peppers, cut into strips
2 orange peppers, cut into strips
2 red peppers, cut into strips
2 lbs chicken breasts, cut into chunks
1 teaspoon salt
1/2 teaspoon pepper
1 large carrot, cut into strips
1/4 cup fresh ginger, peeled and minced
3 garlic cloves, peeled and minced
8 ounces lemon curd
1 bunch celery, chopped
3 tablespoons cornstarch
3 cups water

Directions

1

Heat oil in a large dutch oven and add chicken, ginger, and garlic. Sprinkle with salt and pepper. Saute.
2

Once chicken is nearly done, add all vegetables, the sprouts, and the rest of the seasonings (except cornstarch). Add 2 cups water and lemon curd.
3

Simmer, covered, on medium, for about 1/2 hour.
4

Put cornstarch in a cup and add 1 cup cold water, stir until dissolved and pour into pot, stirring well.
5

Cook another 10 minutes, to thicken it up, and then serve over rice or noodles.