I love making this meal because it’s easy, fast, and so delicious! In addition to that, I love the freshness and flavor in this meal. It’s creamy and tasty and yet you walk away feeling great; it’s not a heavy meal but you feel full after eating it.
Tip: Do not over cook the Chicken!
I occasionally overcook the chicken in this meal and it’s easy to do that because the cooking time is only 7 minutes total. As a mom, I find myself getting distracted a lot (I can’t imagine why) and burn the bacon or in this case, overcook the chicken. Just remember this meal is done in a jiffy and so you have to watch the chicken!
Thai-Style Coconut Chicken
Calories: 430kcal
Ingredients
- 1 Tbsp olive oil or vegetable oil
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces
- 1 tsp grated lime peel
- 1 tsp grated ginger root
- 1 garlic clove
- 2 fresh serano chilies seeded and finely chopped 1 jalapeño
- ¼ finely chopped fresh cilantro
- 1 14oz can coconut milk
- 1 tsp brown sugar
- ½ tsp salt
- 1 Tbsp soy sauce
- 1 green bell pepper
- pea pods (optional)
- 1-2 medium tomatoes chopped (¾ of a Cup)
- 1 Tbsp chopped fresh basil leaves optional
- serve with rice
- red pepper flakes optional
Instructions
- In a nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink on the outside. Add lime peel, ginger-root, garlic, chilies, and cilantro; stir-fry 1 minute
- Pour Coconut milk over chicken. Stir in brown sugar, salt, soy sauce, and bell pepper (if you want to add pea pods then add them at this step). 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in the tomatoes.
- Spoon into shallow serving bowls; top with basil and red pepper flakes for extra spice. Serve with rice! We usually pour it over the rice.
Notes
*Make sure to use regular coconut milk. Lite Coconut milk is too watery.
