Prep time: 15 min Cooking time: 10 min
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
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.
Add the chicken and simmer for 5 minutes or until the chicken is cooked through.
Stir in the lime juice and rice wine vinegar then transfer the chicken to a bowl.
Add the cucumber, carrot, red onion, and tomatoes to the chicken and gently toss with the cilantro and mint.
Serve immediately. Enjoy.
To complete the meal, add a side of brown rice.