Chicken Curry Stir-Fry Recipe

Mix sugar into coconut cream until dissolved. Set aside. Season chicken strips with salt and pepper. Set aside. 

Heat a wok over high heat. Add 1 tablespoon of oil and sauté onion 1 minute. Stir in curry powder then chicken strips. Toss until cooked through. Add cauliflower, broccoli, and carrot strips, tossing after each addition until heated through. Stir in calamansi juice.

Pour in coconut cream mixture and toss to coat. Cook until thickened slightly. Serve on top of steamed rice.

Recipe originally published in the November 2014 issue of Good Housekeeping Philippines.