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Thai Coconut Chicken Recipe

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This recipe for Thai Coconut Chicken, by , is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Lindale


1 1/4 c light coconut milk
1 tbsp grated gingerroot
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp Asian fish sauce
1 tbsp cornstarch
juice of 1 lime
1 tsp minced garlic
pinch red pepper flakes
2 tsp peanut oil
4 large boneless, skinless chicken breasts, but into strips
1 large red bell pepper, cut into strips
4 green onions, coarsely chopped
1/2 c. frozen peas
1/2 c. chopped fresh basil
3 tbsp chopped fresh cilantro
1 ripe med. size mango, peeled & sliced (or use frozen, thawed)
Hot, cooked basmati or jasmine rice

To make sauce, whisk together coconut milk gingerroot, soy sauce, brown sugar, fish sauce, cornstarch, lime juice, garlic & red pepper flakes. Set aside.
Heat oil in large skillet over high heat. Add chicken. Cook & stir until lightly browned, about 4 mins. Remove from pan and keep warm.
Reduce heat to med-high. Add red pepper and onions to the skillet. Cook & stir 3 mins. Return chicken to pan. Add sauce, peas, basil and cilantro. Continue cooking & stirring until sauce is bubbly and has thickened. Reduce heat to me-low, simmer 5-6 mins, or until chicken is cooked through. Stir in mango and cook 1 more minute.
Service over hot rice

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Oh so good!




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