Thai: Curry Cashew Chicken

3 Chicken Breast

1 C Zucchini

1 C Carrots

1 C Sweet Beans

3 C cooked Rice
1 C Onions

1/2 C Cashews

1/4 C chopped Cilantro

15 oz. Coconut milk
3 T Peanut butter
2 T Red Curry paste

3 T Soy Sauce
1 T Ginger minced

3 T Brown Sugar
1 T Garlic minced

2 t Corn starch

2 T Sesame Oil

Get your rice cooking. Cut the chicken into 1 inch slices. Get your wok hot and add sesame oil. Place chicken in wok along with all seasonings and sauces (Coconut milk, red curry, soy sauce, brown sugar, peanut butter, and Corn starch). Julienne veggies, with the exception of sweet pies, so they are all the same size and place in wok when chicken is almost done. Cook the veggies so they are still slightly crunchy and toss in the sweet pies for 2 minutes. Garnish with cilantro and cashews. ENJOY!!!