Thai coconut chicken over rice
PREP: About 10 mins. COOK: About 15 mins. MAKES 4 SERVINGS MAKE AHEAD Prepare sauce up to 4 days in advance. Freeze for up to 2 months. Stir-fry can be frozen for up to 1 month. This dish, with the flavors of coconut milk, fish sauce, coriander, and ginger, reminds me of a Thai stir-fry. The coconut milk and oyster sauce penetrate the chicken and make it incredibly moist. The key is coating the chicken with flour. Be sure not to overcook the peppers.
Ingredients
- 1 cup basmati rice (cook rice while preparing stir-fry) 1 cup chicken or vegetable stock
- STIR-FRY
- 4 tsp vegetable oil
- 1 cup chopped onions
- 1-1/2 tsp minced garlic
- 1 tsp minced gingerroot
- 1 cup thinly sliced sweet redpepp.ers
- ¾ cup thinly sliced sweet green peppers
- 12 oz boneless skinless chicken breast (about 3 breasts), cut into 1-inch cubes
- 2 tbsp all-purpose flour
- SAUCE GARNISH
- 1 cup light coconut milk ⅓ cup chopped fresh coriander
- 2 tbsp fish sauce or oyster sauce 1 tsp cornstarch
- ¼ to ½ tsp hot Asian chili sauce
Instructions
- You can replace the chicken with pork.
- In a medium saucepan, combine rice and stock. Bring to a boil. Reduce heat to medium-low; coy and cook for 10 minutes. Remove from heat. Let stand covered for 10 minutes. Fluff with a fork.
- To make stir-fry: In a large nonstick skillet, heat 2 tsp of the oil over medium-high heat; cook onions, garlic, and gingerroot for 5 minutes, or until onions are browned. Add peppers; cook for 5 minutes or until peppers are softened. Transfer mixture to a bowl.
- Dust chicken with flour. Spray the skillet with cooking spray. Heat remaining oil over medium high heat; cook chicken for 3 minutes or until browned on all sides. 4. To make sauce: In a small bowl, mix sauce ingredients until smooth. Add to skillet along with chicken and bring to a boil. Reduce heat, cover, and simmer for 2 minutes or until chicken is cooked through and mixture thickens. Stir in onion mixture. Serve chicken alongside rice, garnished with coriander.