From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 2 tablespoons corn oil
  • 2 teaspoons mild curry paste (curry paste is available in specialty markets)
  • 2 chicken breast halves, boneless and skinless, cut into 1/4-inch strips
  • 2 tablespoons granulated sugar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash of white pepper
  • 1 cup milk
  • 2 cups broccoli florets
  • 1/4 cup salted peanuts

In a wok or saute pan over low heat, combine oil and curry paste.  Cook for 1 minute, stirring well.  Increase heat to medium-high and add chicken, sugar, soy sauce, salt and garlic.  Stir-fry until chicken is done.

In a medium saucepan over low heat, melt butter.  Blend in flour, salt and pepper, then add milk in a steady stream.  Cook and stir over medium-high heat until thick and bubbly, about 5 minutes.

Add chicken, broccoli and peanuts to sauce and cook until heated through.  Serve on a bed of steamed rice.


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