Total Time
Prep 5 mins
Cook 30 mins


Ingredients Nutrition


  1. Toss chicken and cornstarch together. Brown chicken in skillet. Add remaining ingredients and simmer until carrots are tender. Serve over rice.
Most Helpful

This was delicious, and so simple. I increased both the broth and the coconut milk because I like a lot of sauce, so I had to add some more cornstarch while it was simmering. I probably should have increased the spices a little as well. I had some leftover green pepper so I put that in. As another poster mentioned, I used the leftover broth and coconut milk to make my jasmine rice. Fantastic recipe, thank you!

lvt96 June 01, 2010

Lovely dish. I omitted the red pepper. Personal preference. Made for Pick A Chef Spring 2010. :)

Lori Mama April 01, 2010

YUMMY! Amazingly fast an easy. Had left over coconut milk so made the basmati rice with it. I used "Hawaij - Traditional Spice Mix from Yemen." in place of the cumin. And I did add a handful of peas. Thank you for sharing this awesome recipe. Made this for New Kid's on the Block tag game.

luvcook'n March 29, 2009