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1 lb454 gboneless skinless chicken thighs cut in 1” (2.5cm) cubes
2 tbsp30 mLsoy sauce
2 tsp10 mLcornstarch
2 tsp10 mLchicken powder
2 tsp10 mLvegetable oil
4 slicesginger, minced
1green onion, sliced
1 lb454 gtaro, peeled and cut in 1” (2.5cm) cubes
1¼ cups300 mLcoconut cream
½ cup125 mLCarnation® Evaporated Milk
1 : Combine chicken with next 3 ingredients. Set aside.
2 : Heat oil in pan and cook ginger and green onion over high heat until fragrant. Add the chicken and cook until still slightly pink inside. Add taro, coconut cream and evaporated milk. Bring to a boil and then simmer, covered over low heat for 10 minutes, or until taro is tender and chicken is no longer pink inside. Thicken with additional cornstarch mixed with water if desired.
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