The BEST Coconut Thai Chicken
Ingredients:
1 tablespoon of canola oil
One pack boneless, skinless chicken breast (the thick ones) pound down to
1/2' thickness. Seasoned with salt & pepper.
2 cloves garlic sliced
1/2 white onion sliced
1 package sliced mushrooms (can be button, crimini, mini portabella, etc)
1 can light coconut milk
1/4 teaspoon of ground ginger or 1/2 tablespoon sliced fresh (preferred)
1 teaspoon Thai Fish Sauce (believe me, this does NOT make the dish fishy- it's a salt agent in Thai cooking)
1/4-1/2 of a habanero pepper.. (and 1/2 makes is SUPER hot)
Directions:
Heat canola oil in large pan. Add chicken and brown on each side. Once chicken is browned, add garlic, onions, and ginger. Sautee for 2-3 minutes.
Add rest of ingredients and simmer for 20-30 minutes.
Serve over Thai Jasmine rice..
1 tablespoon of canola oil
One pack boneless, skinless chicken breast (the thick ones) pound down to
1/2' thickness. Seasoned with salt & pepper.
2 cloves garlic sliced
1/2 white onion sliced
1 package sliced mushrooms (can be button, crimini, mini portabella, etc)
1 can light coconut milk
1/4 teaspoon of ground ginger or 1/2 tablespoon sliced fresh (preferred)
1 teaspoon Thai Fish Sauce (believe me, this does NOT make the dish fishy- it's a salt agent in Thai cooking)
1/4-1/2 of a habanero pepper.. (and 1/2 makes is SUPER hot)
Directions:
Heat canola oil in large pan. Add chicken and brown on each side. Once chicken is browned, add garlic, onions, and ginger. Sautee for 2-3 minutes.
Add rest of ingredients and simmer for 20-30 minutes.
Serve over Thai Jasmine rice..
