Chicken and Shiitake in Thai Curry

I decided to pick up some Shiitake mushrooms and organic free-range chicken yesterday.  One of my nephews was coming to dinner.

I had a red bell pepper so figured I’d invent a recipe based on those ingredients.

Onions go into 70% of the food I make!  There is nothing like the flavor they add to stews, soups and sauces.  Since I don’t fry anything any more, or saute in hot oil, I have found that you can ‘brown’ onions with no oil at all!  We’re going to do this here.

And I chose to use garlic which compliments these ingredients.  So this is what I came up with, and it was a hit with all.

CookinguptheCure’s Chicken-Shiitake Thai Curry

  • 4 free-range organic Chicken breasts, cut each into 4 pieces
  • 1 white organic Onion thinly sliced
  • 1 organic red Bell Pepper, coarsely chopped
  • 8 Shiitake Mushrooms, sliced
  • 2 cloves Garlic, minced

1-1/4 c. Thai Yellow Curry (click for recipe here or use a low-fat prepared sauce,like Trader Joe’s Thai Yellow Curry Sauce)

Place a large pan on medium heat and wait for 1 minute.

Add onions and as they begin to brown on one side add bell pepper and stir. Let these wilt, then add mushrooms and again stir, and let them begin to wilt. Watch that the onion doesn’t burn.

Add chicken pieces allowing one side to cook before stirring to cook other sides.  When chicken is no longer pink, add garlic and sauce.  Cover and cook for 15 minutes or until chicken is completely done.

Serve with gaba rice, barley pilaf or whole wheat bulgur pilaf.

~ Cheers!

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