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Thai Chicken


Servings: 4

Prep time: 15 min Cooking time: 10 min


Ingredients

  • 2 cups Almond Breeze Almondmilk Coconutmilk Original Unsweetened

  • 1/4 cup lemongrass stalks (2-3 stalks), cut stalks into 1-inch portions

  • 2 teaspoons ginger root, grated

  • 1 garlic clove, minced

  • 2 tablespoons tamari, reduced sodium

  • 2 teaspoons light brown sugar

  • 1 teaspoon chili garlic sauce

  • 1/2 teaspoon red pepper flakes

  • 4 (3 oz.) boneless, skinless chicken breasts, thinly sliced

  • 1 lime, juiced

  • 1 tablespoon rice wine vinegar

  • 1 medium cucumber, peeled and sliced

  • 1 medium carrot, grated

  • 1/2 red onion, thinly sliced

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup cilantro, chopped

  • 1/4 cup chopped mint, chopped


Directions

  1. In a large skillet, combine the coconut milk with the ginger, lemongrass, tamari, brown sugar, chili garlic sauce, red pepper flakes, and garlic, and simmer for 5 minutes.

  2. Add the chicken and simmer for 5 minutes or until the chicken is cooked through.

  3. Stir in the lime juice and rice wine vinegar then transfer the chicken to a bowl.

  4. Add the cucumber, carrot, red onion, and tomatoes to the chicken and gently toss with the cilantro and mint.

  5. Serve immediately. Enjoy.

 
Notes:
  • To complete the meal, add a side of brown rice.



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