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 olive oil or avocado 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.