Thai Style Coconut Chicken |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This spicy dish is great over rice. If you want to reduce the heat, do not add the jalapeno. Ingredients:
1 teaspoon olive oil |
1 lb chicken breast, cut into bite sized pieces |
1 teaspoon grated lime peel |
1 teaspoon grated ginger, root |
2 cloves minced garlic |
2 serrano chilies, seeded and finely chopped |
1 jalapeno, chilies seeded and finely chopped |
1/2 cup finely chopped cilantro |
14 ounces unsweetened coconut milk |
1 1/2 teaspoons brown sugar |
1/2 teaspoon salt |
1 tablespoon soy sauce |
1 cup chopped green bell pepper |
1 cup chopped yellow bell pepper |
1 cup chopped tomato |
1 tablespoon chopped fresh basil |
Directions:
1. heat oil in a nonstick skillet over high heat.
2. add chicken and stir fry until no longer pink (usually 3 minutes).
3. add lime, ginger root, garlic, chiles, and cilantro - stir fry for 1 minute.
4. add coconut milk, stir in brown sugar, salt, soy sauce, and bell peppers.
5. reduce heat to medium and simmer uncovered 4 minutes until the vegetables are crisp.
6. stir in tomato and remove from heat.
7. serve in shallow bowls over rice and top with basil.
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