This is a pretty quick chicken recipe with delicious Thai flavors!
One of the things I like about this recipe is that the ingredients are not difficult to find in a regular grocery store. Chicken breasts, some vegetables, coconut milk etc. And Had everything in the house already except two ingredients. I didn’t have the fresh cilantro or Serrano peppers. I just used some hot sauce & left out the cilantro.
This dish has a lot of broth which is so good over rice! Or I suppose you could just eat it like soup! Very quick to make so that when you get home hungry it won’t be long until dinner!
Here is the link to the original recipe but I will post what I did! The original recipe was from the Betty Crocker website
Here is my recipe
Adapted from Thai-Style Coconut Chicken from bettercrocker.com
Thai Coconut Chicken Breasts
Makes 4 servings
4 bonless chicken breasts
1 tbsp oil
1 tsp grated lime peel
1 tsp ground ginger
1 clove garlic, minced
1 can coconut milk
1 tbsp brown sugar
1 tbsp soya sauce
1 tbsp hot sauce ( any kind you have around ) if desired
2 cups snap peas, trimmed & cut in half
1 tomato, chopped
2 cups spinach, optional *** I just happened to have some & I like adding spinach to up the nutrient factor of saucy foods!!! It cools down & doesn’t really effect the taste
Salt to taste
1. Cut the chicken breasts into bite size pieces
2. Put the oil into a skillet then add the cut up chicken. Saute the chicken until completely cooked
3. Mix in the coconut milk
4. Stir in the brown sugar, soya sauce, hot sauce & again mix well
5. Add the snap peas, stir well & cook for a few minutes
6. Now, add in the chopped tomatoes, stir. Put the spinach in & stir until wilted
8 Salt to taste
Continue cooking for at least 15 minutes to blend all the flavours. I cooked it longer in a medium heat to reduce the broth a bit.
Serve with cooked rice or rice noodles that have been softened