Thai Coconut Chicken

Featuring classic Thai dishes in coconut milk sauce, this Thai Coconut Chicken is delicious and easy to make! Enjoy,,, this burst of flavor with white rice for a quick and easy dinner ready in 30 minutes!

almond butter)
1/2 teaspoon pepper garlic
1/2 teaspoon Worcestershire sauce
3 teaspoons lemon juice
3 teaspoons brown sugar
1/4 teaspoon coriander
1/ 4 teaspoons cumin
3 tablespoons olive oil, chopped
300 grams boneless, skinless chicken thighs, cut into small pieces
salt and pepper to taste
2 cups broccoli florets
1 cup grated carrot swirl
1 tablespoon roasted fresh ginger
chopped Thai basil cooked
white rice for garnish. Put aside.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. When the oil thickens, add the chicken and season with salt and pepper. Cook undisturbed for 1 minute to release the skin. Then place it on a plate and keep warm for 4 minutes.
Add remaining vegetable oil to pan; Discard broccoli and carrots. Cook until the vegetables are tender, about 3 minutes.
Add the cooked chicken back to the pan with the broth and ginger. Cook for 30 seconds until fragrant.
Mix the sauce and pour into the pan. Spray the coating for just 15-20 seconds to warm it up. Remove from heat.
Serve immediately with steamed white rice and some chopped Thai basil.
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Nutrition
Calories: 373 kcal Carbohydrate: 13 g Protein: 24 g Fat: 27 g Saturated fat: 14 g Saturated fat: 4 g Saturated fat: . If these numbers are important to you, I recommend doing the calculations yourself.
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Topics: General Topics Cuisine: Asian Keywords: Coconut milk chicken, Thai fried chicken, Coconut milk Thai chicken