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Simple Thai Chicken

I'm a sucker for anything with coconut milk. My favorite is a Thai red curry. I could most likely swap the Sriracha in this recipe for a red curry paste, but my boys like Sriracha - so there you have it. This meal fits in my favorite, one-pot, comfort-food category. It's easy to make and easy to clean up. It does, though, have a mind of its own and comes out differently each time I make it - more saucey sometimes than others. Can't figure why, but I do enjoy the element of surprise! 



  • 1 1⁄2 pounds chicken breast either sliced or cubed

  • 1 T arrowroot

  • 1 T fish sauce. This one is worth a try (stronger) or try this one (milder).

  • 2 T extra virgin olive oil divided

  • 1 cup sliced onion

  • 2 tsp minced garlic

  • 1 tsp ground fresh ginger 

  • 1⁄2 cup light organic coconut milk 

  • 2 T Sriracha (hot chile sauce such as Huy Fong)

  • 1 T coconut sugar (lower glycemic)

  • 1 T fresh lime juice

  • 2 T chopped fresh cilantro

  • 4 lime wedges



  • Cook brown rice according to package directions. Keep warm.

  • Toss chicken with arrowroot and fish sauce. 

  • Heat 1 T oil in a large nonstick skillet over medium-high heat. 

  • Add chicken to pan; sauté 5 minutes. Remove chicken from pan. 

  • Heat remaining 1 T oil in pan over medium heat. Add onion, garlic, and ginger to pan; sauté 1 minute. 

  • Return chicken to pan; cook 1 minute or until done. 

  • Stir in coconut milk, Sriracha, sugar, and lime juice; cook until thoroughly heated. 

  • Sprinkle each serving with cilantro. Serve chicken mixture over rice with lime wedges.


SERVES: 4, I double it for my family of 4. 

TIME: 30 mins



HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts. 

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