thai coconut chicken

1 13.5 oz. can coconut milk
1 cup chicken broth
1/2 teaspoon chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ginger
1 cloves garlic
salt to taste
1 lb. boneless, skinless chicken breast

1/4 cup sesame oil
1/4 cup soy sauce
salt to taste
3 cups vegetable stir fry
3 cups frozen bell pepper and onion medley
2 cloves garlic
1 8 oz. can bamboo shoots
1 8 oz. can water chestnuts
2-3 green onions, chopped roughly
1 tablespoon sesame seeds

4 cups jasmine rice, prepared according to package instructions

Additional 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.