Receta Honey Lime Curry Chicken Stir Fry
Pages
Honey Lime Curry Chicken Stir Fry
For as long as we've been going to the Coventry Regional Farmers Market on Sundays, we've noticed from afar the stand of Connecticut-Grown artisan hot sauces and condiments known as "Dragon's Blood Elixir." And we can't give you one single good reason that we never tried them other than we have some hot sauce favorites always in our fridge, namely, Cholula and Louisiana, and really, how many hot sauces does one couple need? Nevertheless, we've been ever-so-slightly obsessed with the CT local scene as of late, and Doug, the maker of Dragon's Blood was giving out tastes, and there was no line, so there you have it. We stopped. We tried. We got hooked.
Three bottles and a few days later, we thawed a pound of boneless, skinless chicken thighs and prepped to make a stir fry with Dragon's Blood's Honey Lime Curry sauce, one of Doug's several "special" sauces, made with CT-grown chilis and other local ingredients. At our market tasting, he had suggested mixing the sauce with yogurt to thicken it and make it more of a stir fry sauce, and we did, with plain Greek yogurt. Since we had nearly every flavor profile we might need with our sauce (salty, sweet, sour, bitter), as well as great spice from the curry, all we really needed was crunch, which we added with celery, carrots and green beans. Next time we'll try a squeeze of lime over the top (we didn't have any on hand) to punch up the citrus.
This was a lovely, very easy, pretty healthy and quite delicious weeknight dinner that pleased the palette with its variety of flavors and textures. We served it over rice to balance the heat, and had enough for lunch the next day. This one is definitely doing into the weeknight repertoire. We might have to make it on Game of Thrones nights!!!
Honey Lime Curry Chicken Stir Fry
Ingredients:
- 1 tablespoon grapeseed oil
- 1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
- kosher salt and freshly ground black pepper
- 1 carrot, cut into bite-sized pieces
- 1/2 pound green beans, cut into thirds
- 1 celery stalk, cut into bite-sized pieces
- 1/4 cup Honey Lime Curry Sauce
- 1 single-serve container plain Greek yogurt
- cooked rice
Heat oil in a wok or large skillet. Season chicken pieces with salt and pepper. Add chicken and cook until browned. Add carrots, green beans and celery and continue to cook, stir-frying, until chicken is cooked through and vegetables are tender. In a small bowl, mix together the yogurt and curry sauce; season with salt and pepper. Pour sauce into wok/skillet and stir-fry until everything is coated and sauce is hot. Serve over or toss with
cooked rice.