In nonstick wok or 12-inch nonstick skillet, heat
1 Tbls coconut oil over high heat. Add chicken;
stir-fry 2 to 3 minutes or until chicken is no
longer pink in center. Removed chicken from pan.
Add remaining 1 Tbls coconut oil to pan. Add
celery, onion, lime peel, ginger, garlic, chilies
and cilantro; stir-fry 1 minute.
Pour coconut milk and chicken broth over veggies;
stir in the chicken. Stir in brown sugar, salt,
basil and soy sauce. Reduce heat to medium. Simmer
uncovered 3 to 5 minutes, stirring occasionally,
until liquid thickens.
Serve in bowls over scoops of your favorite rice
(we like brown rice or jasmine rice). Top with
any combination of the following-
Steamed broccoli and/or carrots
Sugar snap peas
Shredded Coconut
Sliced Almonds
Chopped Peanuts
Cherry Tomatoes, halved
Green Onion, sliced
Cilantro or parsley, chopped
This is absolutely delicious, and a great way to
use up any veggies you have on hand. We put all
of the toppings in small bowls and let the kids
each build their own perfect bowl.
If you prefer, you can cook chicken in the crock
pot or poach it, and simply add shredded/diced
chicken to the sauteed veggies, allowing it to
brown up a bit before adding the liquid. We use
left over chicken for this sometimes, too.
Originally Submitted
2/1/2014
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