Creamy Ginger Chicken

Silky asian-indian inspired ginger spiced dish made easy with rotisserie chicken. Turn up or down the amount of ginger to give it a more or less of the fresh spicy kick. Serve over rice, maybe with some steamed broccoli...Enjoy!

• Ready In: 25 mins
• Serves: 3-4

Ingredients

• 3  tablespoons  minced fresh ginger
• 2  tablespoons  sesame or 2  tablespoons  vegetable oil
• 1 1⁄2 cups chicken broth
• 1  tablespoon soy sauce
• 1  teaspoon fish sauce (optional)
• 1  tablespoon red pepper flakes
• 1  tablespoon curry powder
• 1  tablespoon cornstarch
• 1  tablespoon sugar
• 1  onion, chopped
• 1  red bell pepper, thinly sliced
• 3  minced garlic cloves
• 2  cups  rotisserie chicken, shredded
•  salt and pepper
• 1⁄4  light cream or 1⁄4 half-and-half
• 1  tablespoon fresh cilantro, chopped
• 1⁄4 cup  almonds, chopped (optional)

Directions

1. In a small bowl, combine 2 tbls minced ginger, 1 tbls oil, and all the: broth, soy sauce, fish sauce (if using), red pepper flakes, curry powder, cornstarch, and sugar.
2. Heat 1 tbls oil or butter in large skillet on medium-low heat.
3. Add onion, cook 3-5 minutes until just translucent.
4. Add sliced red bell pepper. Cook 2 minutes longer.
5. Add garlic and remaining ginger. Cook until fragrant about 30 seconds.
6. Add cooked chicken with a couple dashes of salt and pepper. Cook 1 minute.
7. Add curry sauce and stir, cook until heated through, about 2 minutes.
8. Reduce heat to lowest setting. Stir in cream and cilantro until combined and sauce thickens.
9. Top with almonds and serve.