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Thai-Style Coconut Chicken
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Prep Time:
25 minutes
Total Time:
35 minutes
Recreate a Thai restaurant favorite at home with a spicy, flavorful broth that you can customize to your desired heat level by adding extra chilies.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon grated lime peel
  • 1 teaspoon grated gingerroot
  • 1 clove garlic, finely chopped
  • 2 fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • 1 can (about 14 oz) coconut milk (not cream of coconut)
  • 1 teaspoon packed brown sugar
  • 1 tablespoon soy sauce
  • 1 cup sugar snap pea pods
  • 1 medium green bell pepper, cut into 1-inch cubes
  • 1 medium tomato, chopped (3/4 cup)
  • 1 tablespoon chopped fresh basil leaves
  • Hot cooked jasmine or white rice, if desired
Instructions:
  • In a nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Stir-fry chicken for 2 to 3 minutes until no longer pink in the center. Add lime peel, ginger, garlic, chilies, and cilantro; stir-fry for 1 minute.
  • 1. Pour velvety coconut milk over tender chicken. Mix in sweet brown sugar, savory salt, umami soy sauce, crunchy pea pods, and vibrant bell pepper. Lower the heat to medium and let it gently simmer for 3 to 5 minutes, stirring occasionally, until the vegetables are perfectly crisp-tender. Finally, fold in juicy tomato.
  • Ladle the dish into shallow serving bowls and garnish with fresh basil. Enjoy with a side of rice.

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