Yellow Chicken Vegetable Curry

Yellow Chicken Vegetable Curry by HOT WOK
For 4 persons:

Cut approximately 500g of chicken breast into thin slices and mix in a bowl with: 4 tablespoons light soy sauce 2 tablespoons teriyaki sauce 1 tablespoon peanut oil 2 tablespoons cornstarch, and let it marinate in the refrigerator for about 1 hour.

In the meantime, clean and slice vegetables of your choice into strips. For example, mushrooms, bell peppers, sugar snap peas, carrots, zucchini, and green asparagus. Broccoli also works well. Anything that tastes good is allowed.

Now it's time for the wok.
Heat some oil, then sear the chicken in batches until browned and set aside. Also, sear the vegetables until browned, adding some wok seasoning of your choice, or preferably seasoning with my wok in the crater. Just sear, do not overcook, and set aside.

Prepare a total of three cans of coconut milk. Melt the solid part of one can of coconut milk in the wok and dissolve two tablespoons of yellow curry paste in it.

Simmer over reduced heat until a nice gloss forms. Now add the remaining coconut milk; if desired, you can also replace one can of coconut milk with 400ml of chicken broth.

Bring the mixture to a boil, then add the chicken and vegetables.

Only cook until the vegetables reach the desired doneness. They can still have a bit of a bite. Season with salt, pepper, and wok seasoning, and serve with rice. If desired, garnish with thinly sliced spring onions or coriander leaves.

Enjoy your meal :)