thai coconut chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 13.5 oz. can coconut milk1 cup chicken broth1/2 teaspoon chili powder1 1/2 teaspoons paprika1 1/2 teaspoons ginger1 cloves garlicsalt to taste1 lb. boneless, skinless chicken breast1/4 cup sesame oil1/4 cup soy saucesalt to taste3 cups vegetable stir fry3 cups frozen bell pepper and onion medley2 cloves garlic1 8 oz. can bamboo shoots1 8 oz. can water chestnuts2-3 green onions, chopped roughly1 tablespoon sesame seeds4 cups jasmine rice, prepared according to package instructionsAdditional chopped green onions and cashews for garnish.
In a large skillet over medium-low heat, stir together coconut milk, chicken broth, paprika, chili powder, ginger and salt. Finely mince or grate 1 clove of garlic into pan. Bring to a simmer. With a meat tenderizer or heavy skillet, pound chicken into very, very thin cutlets. Cut chicken cutlets into bite-size pieces. add chicken to coconut milk mixture, stirring well. Allow to simmer, covered.
Add sesame oil to a large pot over medium heat. Add veggetables and pepper/onion medley. Finely mince or grate garlic into pan. Add salt and soy sauce. Saute until the vegetables and pepper/onion medley are warmed through. Add bamboo and water chestnuts. Continue to saute until all components are warm. Stir in chopped green onions and sesame seeds.
To assemble dish, place rice on a plate. Top with the vegetable mixture, and then the chicken. Pour some of the coconut milk over the top of the food. Top with additional green onions and cashews.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDSEYOLSON.
Add sesame oil to a large pot over medium heat. Add veggetables and pepper/onion medley. Finely mince or grate garlic into pan. Add salt and soy sauce. Saute until the vegetables and pepper/onion medley are warmed through. Add bamboo and water chestnuts. Continue to saute until all components are warm. Stir in chopped green onions and sesame seeds.
To assemble dish, place rice on a plate. Top with the vegetable mixture, and then the chicken. Pour some of the coconut milk over the top of the food. Top with additional green onions and cashews.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDSEYOLSON.
Nutritional Info Amount Per Serving
- Calories: 885.4
- Total Fat: 45.0 g
- Cholesterol: 55.6 mg
- Sodium: 2,832.2 mg
- Total Carbs: 77.5 g
- Dietary Fiber: 5.3 g
- Protein: 40.7 g
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