chicken breast marinated with lemongrass, garlic, ginger and a touch of Thai chili, with Napa cabbage, snap peas, red bell peppers, baby corn and onions in a mild red coconut curry sauce, served with jasmine rice

Slice chicken into pieces. Heat chicken, vegetables and sauce in med. skillet on stove over med. heat stirring occasionally until warm, about 5-10 min.

Rice: DO NOT HEAT BLACK PLASTIC IN OVEN. Heat rice and vegetables in med. saucepan with 1-2 tbsp of water until warm, 5-10 min. Serve chicken, vegetables and sauce over rice.

chicken (marinated with: galangal root, lemongrass, ginger, garlic, Thai chilies, shallots, salt, white pepper, vegetable oil), curry sauce (coconut milk, chicken stock, red curry paste, kaffir lime leaf, fish sauce, sugar, Thai basil, cilantro, lime juice, vegetable oil), jasmine rice, snap peas, Napa cabbage, onions, baby corn, red bell pepper