This is my nephew, Scott’s, recipe and it is yummy!!
chicken tenders (not breaded!)
fish sauce (very small amount)
flour (palm full)
Saute mushrooms in garlic, set aside. Cook chicken in oven per directions on bag or place in nonstick pan and cook until done. Remove from pan, set aside. Dice sweet potatoes, add to non stick skillet, season with salt, pepper, curry. Stir frequently until lightly browned. Add onions, bell pepper and toss to combine. Add the flour and continue cooking for 1 minute. Add the chicken broth, fish sauce, cooked chicken and mushrooms. Cook for 10 minutes or until sauce has thickened. Add peas and carrots if you want along with the dill. Simmer until heated through. Taste it and see if it’s good, add whatever is needed (that’s what Scott does :)) Serve over rice with cilantro on top.