Coconut Thai Chicken and Vegetables

I think this is one of those meals that tastes a lot better than it looks.  When I was trying to take pictures of this, I kept thinking to myself "wow, this doesn't look that good, does it??".  So, I guess you'll have to trust me that it's good!  I found this recipe on Cooking Light back when Mark and I were first dating.  He was visiting his cousin in Australia at the time and I made this for myself.  I remember this distinctly because as I was eating it that first time I thought it was one of the best meals I had ever eaten and I promptly emailed Mark to tell him all about it.  I know... "best meal" is saying a lot!  Admittedly since then I don't think it has quite lived up to that first memory of the meal, but it is still super tasty and never disappoints.  

This is a stir-fry of chicken, onions, and peppers, with a spicy coconut milk sauce.  You can definitely substitute tofu for the chicken (I have done that many times), and it is still great.  Unfortunately, it still won't be vegetarian if you do that because the recipe uses fish sauce as well (like so many Thai recipes!).  Though this is not an Indian dish, one of our favorite ways to eat this is with naan!  Naan is perfect for soaking up the delicious sauce.  Of course you could also serve this over brown rice or another grain-- whatever you prefer!

Coconut Thai Chicken and Vegetables

serves: 4

INGREDIENTS:

• 1 pound boneless, skinless, chicken breast, sliced into strips
• 2 tablespoons cornstarch
• 1 tablespoon fish sauce
• 4 teaspoons canola oil, divided
• 1 large or 3 small onions, sliced (about 2 cups of sliced onions)
• 3-4 bell peppers (different colors if preferred), sliced (about 4 cups of sliced peppers)
• 6 cloves garlic, minced
• 2 tablespoons ginger, minced
• 1 13.5 ounce can light coconut milk
• 1-3 tablespoons sriracha (depending on how spicy you want it)
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1 tablespoon cornstarch
• naan or cooked grain of choice

DIRECTIONS:

1)  Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat.  In a bowl, combine chicken, 1 tablespoon cornstarch, and fish sauce.  Once pan is hot, add chicken to skillet and cook, turning occasionally, for about 5 minutes until golden brown.  Remove chicken from pan.

2)  Meanwhile, make the sauce-- combine coconut milk, sriracha, sugar, 1 tablespoon cornstarch and lime juice in a bowl.

2)  Heat remaining 2 teaspoons of oil in skillet.  Add onions, peppers, garlic, and ginger.  Cook, stirring and turning constantly, for about 4 minutes until onions are brown.  

3) Return chicken to the skillet with the vegetables.  Whisk the sauce ingredients and pour sauce over chicken and vegetables.  Bring sauce to a boil and cook for about 2 minutes until thick.  Remove from heat.

4)  Serve warm with naan, brown rice, or another cooked grain.

(recipe adapted from Cooking Light)