This is a recipe from foodgawker that I adapted tonight for dinner. It turned out great. I love anything with coconut milk in it. I left out a few ingredients by accident, even though I had them, but I don't think it needed anything else anyway. We have tons of leftovers and I'm assuming it will taste even better tomorrow.
Ingredients:
- 1/2 cup light Coconut Milk
- 1/2 cup natural Peanut Butter (I like crunchy)
- Juice from 1 Lime (about 1 tbs lime juice)
- 1 tablespoon Soy Sauce
- 2 tablespoons Fish Sauce
- Cracked Black Pepper
- Cinnamon
- Cayenne
- 1.5 pounds Chicken Breast, cut into 1 inch pieces
- 1 shallot, chopped
- a few Garlic Cloves, chopped
- vegetable oil
- 1 cup steamed Asparagus Spears, cut into 1 inch pieces
- Optional garnish - Chopped Cilantro
Directions:
Sauce: In a medium bowl whisk together the peanut butter, coconut milk, lime juice, soy sauce, fish sauce, & seasonings to form a sauce. Taste and change anything if you want to. Set aside. Chicken: Heat oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Meanwhile, steam asparagus. Let cool slightly and chop. Add asparagus during the last few minutes of cook time. Serve with another spritz of lime juice and cilantro. Add Sriracha for a little spice.
No comments:
Post a Comment