Thai Chicken With Carrots Recipe

• 1 1/2 c. water
• 3 tbsp. soy sauce
• 2 med. onions cut in chunks
• 3 cloves garlic cut in lg. pcs
• 2 inch piece of fresh ginger root, peeled and cut in slices
• 3/4 pound carrots cut into thin strips 3-4 inches long
• 4 boneless skinless chicken breasts
• 1 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 tbsp. cornstarch dissolved in 1/2 c. water
• 1/2 c. plain yogurt
• Cooked rice for 4 servings

1. 1.
2. Mix together 1 1/2 c. water with onions, garlic, ginger root, soy sauce and carrots in a large skillet.
3. 2.
4. Bring to a boil and cook till the carrots are just about soft.
5. 3.
6. Strain the solids and return the liquid to the skillet.
7. Save the vegetables.
8. 4.
9. Add in chicken, cayenne, cinnamon and nutmeg to the liquid.
10. Simmer till the liquid is reduced (about 15 min).
11. Remove and set aside chicken.
12. 5.
13. Add in cornstarch and water, boil till sauce is thickened.
14. 6.
15. Add in yogurt to the sauce.
16. To serve, place the rice on a large platter and flatten the top of the pile of rice.
17. Arrange carrots in a circle around the depression in the rice.
18. The chicken with its sauce is placed in the center of the carrot ring.
19. Serves 4.

water, soy sauce, onions, garlic, ginger root, carrots, chicken breasts, cayenne pepper, cinnamon, nutmeg, cornstarch, plain yogurt, rice

Taken from cookeatshare.com/recipes/thai-chicken-with-carrots-40079 (may not work)