4 to 6 servings I Preparation time: 30 minutes I Difficulty: Easy

  • 500 g (1 lb.) chicken (breasts), finely sliced
  • 2 tbsp cassava starch (tapioca)
  • 160 g (1 cup) snow peas, stemmed
  • 60 ml (1/4 cup) vegetable oil
  • 80 g (1/2 cup) onions, cut in strips
  • 60 g (1/2 cup) red peppers, cut in strips
  • 2 tbsp green curry paste
  • 4 tbsp fish sauce
  • 1 tbsp brown sugar
  • 15 g (1/2 cup) fresh basil, shredded
  • 60 g (1/2 cup) toasted peanuts, chopped
  1. Dust the chicken strips with the starch and plunge in boiling water for 45 seconds.
  2. Blanch the snowpeas in boiling water in another saucepan for 1 minute, drain and rinse under cold water to stop cooking.
  3. Heat the wok over high heat, pour in the oil, and saute the snow peas, onions, peppers and chicken strips for approximately 10 minutes.
  4. Incorporate the curry paste, fish sauce, brown sugar, basil, and half the peanuts. Mix well.
  5. Garnish with the remaining peanuts and serve immediately.

– from the book, “Cooking with Foods that Fight Cancer”, by Richard Beliveau, Ph.D., and Denis Gingras. Ph.D

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