2014 Away From Home Cooking Recipe Contest
By Nadine M.
Mount Healthy, OH
Cooking Tips: Cooking the chicken in the coconut milk rather then stir frying it in oil allows the chicken to absorb the flavor of the coconut milk and not dry out.
Thai Chicken with Red Pepper, Broccoli & Cashews
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- Cook Time
- Minutes
-
- Yield
- 2
Ingredients
- 1 cup uncooked rice
- 1 boneless chicken breast, cut into 1\/2 inch strips
- 1 can lite coconut milk
- 1 large red bell pepper, cut into 1/4 inch slices
- 1 sweet onion, cut into 1/4 inch slices
- 1 cup broccoli florets
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 cup Thai basil (or regular basil) chopped
- 1/2 cup salted cashew halves
Instructions
- Make rice according to package directions; set aside, keep warm.
- While rice is cooking, place the diced chicken and the coconut milk in a skillet and simmer over a medium-high heat until the chicken has cooked through.
- Remove from heat and transfer mixture to a bowl; set aside
- In the same skillet place 1 tablespoon vegetable oil, heat to a medium-high heat. Add the red pepper, onion, broccoli and ginger. Stir and cook the vegetables until crispy tender, approximately 4-5 minutes.
- Add the cooked chicken and coconut milk mixture and soy sauce. Stir and cook for 1 minute.
- Add the cooked chicken and coconut milk mixture and soy sauce. Stir and cook for 1 minute.
- Serve the chicken vegetable mixture over the hot cooked rice. Season with extra soy sauce if needed.
- Servings : 2
- Recipe Type : Dinner, Lunch
- Ingredient : Poultry (Chicken or Turkey)
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