The Pioneer Woman Tasty Kitchen
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Thai Coconut Chicken

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

A slightly peanutty coconut chicken that is great over a big pile of jasmine rice. It’s also a really good use for those random partial bags of veggies that might be languishing in the back of your freezer.

Ingredients

  • 3 whole Chicken Breasts
  • 1 can (13.5 Oz. Can) Unsweetened Coconut Milk
  • ⅜ cups Low Sodium Soy Sauce
  • ⅛ cups Fish Sauce
  • 2 Tablespoons Minced Garlic
  • 2 Tablespoons Creamy Peanut Butter
  • 1 teaspoon Curry Powder
  • 2 Tablespoons Sriracha, Or To Taste
  • 2 cups Steamed Or Frozen Veggies Of Choice (Broccoli, Carrots, And Snap Peas Are Best)

Preparation

Cut chicken into 1 inch cubes. Whisk together coconut milk, soy sauce, fish sauce, garlic, peanut butter, curry and sriracha. Add chicken cubes to the sauce and let marinate for 15 minutes to 3 hours. Pour chicken and sauce into a pan and cook for about 10 minutes over medium/high heat until chicken is cooked. Add veggies right at the end and cook just until they are warmed through.

Serve over rice.

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3 Reviews

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Kelly on 11.21.2012

Very good!

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Claud on 7.27.2011

This was extremely easy to prepare/cook and very tasty! I added snap peas and red bell pepper too. Thank you for sharing this recipe!

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coffeesnob on 2.26.2011

If you like Thai food, this is the recipe for you. It was easy, quick and my family loved it. I browned the chicken first and added the sauce to simmer, but then added a bunch of broccoli florets and it was perfect. Served with brown rice.
The leftovers are just as good, if not better. Thanks for a great recipe.

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