Maple Leaf Foodservice

Sweet Thai & Curried Broccoli Chicken

Featured Maple Leaf Product: Seasoned Chicken Pieces (Kebob) (64312)


Chicken Stock 300 mL 10.1 Fl oz
Coconut Milk 250 mL 8.5 Fl oz
Potatoes, Fresh, Diced 450 g 1 Lbs
Tomato Paste 30 mL 1 Fl oz
Curry Powder 45 mL 1.5 Fl oz
Garlic, Fresh, Minced 20 mL 0.7 Fl oz
Ginger, Fresh, Minced 10 mL 2 tsp
Cinnamon 0.5 g 0.2 tsp
Broccoli Florets 900 g 2 Lbs
Chicken Pieces, Kebob, Seasoned 2 Kg 4.4 Lbs
Green Onions, Fresh, Sliced Fine 250 mL 8.5 Fl oz
Parsley, Fresh, Finely Chopped 3 mL 0.6 tsp


  • 1. In a large skillet or pot, combine chicken stock, coconut milk, diced potatoes, tomato paste, minced garlic, minced ginger and cinnamon.
  • 2. Bring to a boil and simmer gently for 10 minutes or until potatoes are al dente.
  • 3. Add broccoli florets and chicken pieces and continue to simmer for 5-7 minutes, gently mixing so that the broccoli is not crushed. Chicken should reach a temperature of 160 F/70 C. Add green onions and cook 2 more minutes until all vegetables are cooked. Finish with chopped parsley and serve over rice or rice noodles. For convenience, replace the chicken stock, coconut milk, tomato paste, curry powder, garlic, ginger and cinnamon with E.D.Smith Red Thai Curry Sauce. (Nutritional analysis will be different.)
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