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Coconut Chicken
  • Meat
  • Rice
Ingredients

1 lb chicken breasts, cut into 1 inch pieces
1 small onion, diced
1 tsp chili powder
1 tsp ground ginger
1 tsp coriander
1 TBSP olive oil
2 TBSP flour
1 can light coconut milk
1 TBSP creamy peanut butter
1 cup water
6 carrots, peeled and cut into 1/2 inch pieces
4 cloves garlic, minced
Rice of your choice (I used sushi rice because I enjoy the sticky texture)

Directions

In a medium sauce pan, cook rice following the package directions. While the rice is cooking, in a large frying pan, heat olive oil over medium heat. Once the oil is warm, add chicken, onion, chili powder, ginger, and coriander. Cook until the chicken is no longer pink. This takes about 5-7 minutes because the chicken pieces are so small. Once the chicken is cooked, add 2 TBSP of flour. Stir well and cook for another 1-2 minutes. Then slowly add coconut milk, peanut butter, and water. Stir over medium heat until it begins to boil, then add carrots and garlic. Cover and cook until carrots are at your desired consistency. I cooked this for about 15 minutes. Place rice on a plate and then place chicken mixture over rice. Serve with Naan and Sriracha.

Submitted By:Sadie Salazar
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