Coconut Basil Chicken
Prep Time: 15 min
Cook Time: 20 min
Servings: 6
great sweet and spicy recipe and can easily be made non spicy for families with picky kids. Its relatively cheap to make and delicious. sliced cucumber, iced tea, cantaloupe slices and fresh mint make a great finish to this dish.
Ingredients
2 lbs Chicken Breasts
3 T Coconut Oil
I medium Onion sliced
3 garlic cloves minced
1 jalapeno chiles slivered and seeded
3 T rice vinegar
1 1/2 cups slivered fresh basil
2 T minced fresh ginger
Hot cooked Jasmine rice
1 cup coconut milk
2 TBS Tamari sauce
Directions
cut chicken into 1/4 inch wide strips and set aside.
Preheat a 12-14 inch skillet to high heat with 3T of coconut oil and add ginger, garlic, peppers and onion. Cook about 2-3 min until onion is slightly golden. Set onion mixture aside in a bowl.
Add chicken strips to pan, and cook until golden brown and cooked through. About another 2-3 min. remove from skillet and set chicken aside with onion mixture.
After the chicken is removed add coconut milk, vinegar and tamari sauce into pan and bring to a boil. boil for about 5 minutes until mixture has been reduced to 1/3. return onion mixture and chicken to pan and coat with sauce. Add slivered basil and stir to heat through. Garnish with slivered basil and serve with rice or a veggie.
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