Ingredients
- 1 lb boneless chicken (breast or thighs), sliced into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 cups chicken or vegetable broth
- 1 cup carrots, sliced
- 1 cup bell peppers, diced
- 1 cup mushrooms, sliced
- 1/2 cup fresh cilantro, chopped
- 1 lime, for squeezing
- Chili, fresh or paste, to taste
- Salt and pepper, to taste
- 2 cups cooked rice (white or brown)
Instructions
- Slice your chicken into bite-sized pieces.
- Heat a drizzle of oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing until fragrant—about 2 minutes.
- Toss in your chicken and cook until it’s browned on all sides.
- Pour in the coconut milk and broth, allowing it to come to a gentle simmer.
- Stir in your choice of vegetables, and let them cook until crisp-tender, about 5-7 minutes.
- Season your dish with a splash of lime juice, salt, and pepper, tasting as you go.
- Spoon everything over a bowl of fluffy rice, garnish with fresh herbs and chili if desired.
- Tip: Let the bowl rest for a few minutes before serving to meld flavors.
Notes
Serve with additional lime and fresh herbs for garnish. Great for gatherings and scalable for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free