Chiang Mai Chicken
This chicken dish has a great flavor of fresh ginger and the subtle spice of Tabasco. It does not require much cooking time and the result is delicious.
Serving: 4
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
INGREDIENTS:
2 tablespoons vegetable oil
4 large boneless, skinless chicken breast halves, cut into bite-size pieces
1 medium red bell pepper, cored, seeded and cut into thin strips
1 tablespoon minced fresh ginger
1 large garlic clove, minced
1/2 cup coconut milk
2 cup chicken broth or water
1/2 teaspoons Tabasco Brand Pepper Sauce
1 teaspoon salt
1 tablespoon fresh chopped parsley or cilantro
DIRECTIONS:
1. Heat oil in 12-inch skillet over medium-high heat. Add chicken. Cook until well browned on all sides, stirring constantly. Remove chicken with slotted spoon and place on a plate.
2. Cook pepper strips, ginger and garlic in remaining tablespoon oil over medium heat for about 3 minutes.
3. Return chicken to skillet; add coconut milk, chicken broth, Tabasco Sauce and salt. Bring to boil over high heat. Reduce heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally.
4. Sprinkle parsley on top before serving.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 258
Total Fat: 12 g
Carbohydrates: 4 g
Protein: 31 g
Source: fp-techgoddess
