Thia Chicken Skillet with Coconut Rice

I found this recipe in Cuisine Tonight Quick & Easy book and changed it up just a little.  It was fairly easy to put together and tasted great!  The rice was easy, with a hint of sweetness to it.  Enjoy!

Thai Chicken Skillet with Coconut Rice:

Slurry Mix:

3/4 cup coconut milk

1/2 cup chicken broth

2 T. soy sauce

2 T. worcestershire sauce

2 T. lemon juice

3 T. brown sugar

2 T. corn starch

combine well and set aside.

Skillet Mix:

4 boneless chicken breasts, sliced into strips

4 T. olive oil

2 cups fresh green beans

1 cup diced red bell pepper

1 bulb fresh garlic minced

1 jalapeno, thinly slided

stir fry chicken in 2 T. olive oil until cooked through, about 4 minutes per side.  remove to a plate, cover and set aside.  heat 2 T. olive oil in same skillet over high.  add beans, bell peppers, jalapeno and garlic, stir fry for 4 minutes.  re-add the chicken with juices and continue to cook on low.  stir in slurry mix and cook until thickened, about 5 minutes.  serve over coconut rice.

Coconut Rice:

2 cups jasmine rice

2 cups water

2 cups coconut milk

bring liquid to boil over high heat, add rice, cover and reduce heat to low.  simmer until liquid is absorbed, about 15 minutes.

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Categories: Food

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