Ingredients: |
Ingredients: 1 1/4 c. light coconut milk
1 tbsp. grated gingerroot
1 tbsp. reduced sodium soy sauce
1 tbsp. brown sugar
1 tbsp. Asian fish sauce
1 tbsp. corn starch
Juice of 1 lime
1 tsp. minced garlic
Pinch crushed red pepper flakes
2 tsp. peanut oil or safflower oil
4 large boneless, skinless chicken breasts, cut into strips
1 large red bell pepper, seeded and cut into strips
4 green onion (with white parts), coarsely chopped
1/2 c. frozen green peas
1/2 c. coarsely chopped fresh basil leaves
1 tbsp. minced fresh cilantro
1 ripe medium-sized mango, peeled and sliced
Hot, cooked basmati or jasmine rice
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Directions: |
Directions:To make sauce, whisk together coconut milk, gingerroot, soy sauce, brown sugar, fish sauce, cornstarch, lime juice, garlic, and crushed red pepper flakes in a medium bowl. Set aside until ready to use. Heat oil in a large, non-stick wok over high heat. Add chicken pieces. Cook and stir until chicken is lightly browned, about 4 minutes. Remove chicken from wok and keep warm. Reduce heat to medium-high. Add red pepper and onions to the same wok. Cook and stir for 3 minutes, until red pepper begins to soften. Return chicken to wok. Add sauce, peas, basil and cilantro. Continue cooking and stirring until sauce is bubbly and has thickened. Reduce heat to medium-low Simmer for 5 to 6 minutes, or until chicken is cooked through. Stir in mango and cook 1 more minute. Serve over hot basmati or jasmine rice. |
This recipe for Thai Beau is from