1 pound chicken breast meat
1 tablespoon olive oil
3 slices bok choy
3 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1 (6 ounce) can chicken broth
Heat oil in a large saucepan or stockpot. Add chicken and brown on all sides.
Whisk ingredients together. Bring to a boil, stirring occasionally. Reduce heat, and allow to cook 8 to 10 minutes.
Stir in chicken broth; reduce heat to low, and simmer 5 minutes more.
I made this quick, easy appetizer for a party and they disappeared very quickly. The most complex look and feel. I would recommend checking it after 48 hours as the ice chips may have some kind of funky flavor.
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