1 large boneless uncooked chicken breast sliced and diced.
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon turmeric
salt and black pepper to taste
½ tsp red chili flake
½ tsp cumin seed or ground cumin
1 large bell pepper, diced and sliced
large handful green beans (frozen is ok)
most any green vegetable that doesn’t cook fast.
1 heaping tablespoon diced garlic in oil, or equivalent raw garlic
combine all in skillet with lid. Cook with middling heat in olive oil, sesame oil or a combination. Using lid to help steam, cooking time under 15 minutes.
Cook last while without lid to reduce liquid.
Stir in 1 tablespoon crunchy peanut butter (you can skip this if you like: matter of taste)
Stir in 2 tablespoons Ma Ploi (brand) Thai sweet chili sauce.
This dish has very little pepper heat: you can adjust to taste, particularly the red chili flake: remember I’m from the American Southwest. The sweet chili has practically no heat at all. Test a little on your finger and adjust accordingly.