3cupsrotisserie chicken, shredded(this is the average yield from a rotisserie)
1tspcurry powder
1tbspcurry paste
1/2tbspsoy sauce
1squirtsriracha (more for extra heat)
1 1/4cupcoconut milk
salt and pepper, to taste
Instructions
Begin by prepping your meat and veggies as indicated above. Use a vegetable peeler to make the carrot ribbons. I find it makes the carrots cook more easily, and it's pretty.
Add olive oil to a pan over medium heat and add carrots and broccoli. Cook a few minutes until they begin to soften.