If I have chicken I like to season it with an all purpose spice mixture and oil then cook on broil for at least 15-20 min, turning it to brown both sides. Makes the inside of the chicken so tender.
With or without chicken Veggies I use-
broccoli
snap peas
carrots
squash
sliced peppers
green beans
turnips
1 tablespoon vegetable oil
I had a thai paste (Simply Asia-Thai Kitchen) and some of ginger and lime 1 chopped onion, sauteed for 20 plus minutes 1-3 clove garlic, finely chopped 1 can (about 14 oz) coconut milk (not cream of coconut) 1/2c-1c sweetened or regular coconut 1 medium green bell pepper, cut into 1-inch cubes 1 medium tomato, chopped (3/4 cup) 1tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired
In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
- Spoon into shallow serving bowls; top with basil. Serve with rice.
- 1/11/16 I browned onions, added cubed turnips to browned onions, sauted sliced celery, garlic, used chicken broth instead of coconut milk, sliced green beans (add last 5min, b/c I like it crisp tender), Last 5 min- added 1/4c sour cream/cream cheese to make is a little richer/creamier, canned chicken.
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