Tuesday, October 5, 2010

Skillet Coconut Chicken

I got the recipe from my friend Amber. She doesn't eat gluten free, but this dish happened to be gluten free. So I wanted to try it out with my own little ideas. This dish can also me made with tofu!

2 boneless, skinless chicken breasts, sliced
1/2 tsp salt
1/2 tsp pepper
1 TBSP butter
1 can unsweetened coconut milk
1/3 cup cold water
1 TBSP cornstarch
1/2 cup chopped almonds
1/2 cup chopped dried apricots
1 tsp grated lemon peel
2 TBSP lemon juice
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup golden raisins
1 green onion, thinly bias sliced
2 cups rice

1. Coarsely chop dried apricots and almonds and thinly slice green onions.
2. Grate peel and squeeze juice from lemon.
3. In a small bowl combine water and cornstarch.
4. In a large Ziploc baggie combine 1/2 tsp salt, 1/2 tsp pepper, and sliced chicken until evenly and thoroughly coated.
5. In a large skillet, cook chicken in hot butter for 8-10 minutes or until chicken is no longer pink.
6. Meanwhile, start cooking your rice according to packing directions.
7. Remove chicken from skillet; cover and keep warm.
8. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits.
9. Bring to a simmer.
10. Add cornstarch mixture to skillet, stirring constantly.
11. Cook and stir until thickened.
12. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper.
13. mix rice and chicken, pour coconut sauce over.

14. Sprinkle with raisins and green onions.

Time: 30 min Serves: 4

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