NON-SPICY THAI COCONUT CHICKEN
I am not exactly sure what Thai food tastes like...but after reading recipes I think spicy. So if you want spicy look somewhere else. This is a mild and delicious chicken that keeps you craving for more. I would suggest doubling the sauce, but not the chicken because it is sooooooo good :) Reading through some chicken recipes I came up with this recipe. I got the main idea from one recipe in the Betty Crocker cookbook. But I only used half of it...so enjoy!
Provided by Missi cook
Categories Meat
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the chicken in oil of your choice on medium heat until the pink is gone.
- Put the chicken onto a plate with paper towel over it to drain the oil off the chicken. Wash the pan.
- Put the chicken back in the clean pan on medium low heat and add coconut milk.
- Stir in the soya sauce, brown sugar, and salt. Taste and add more as necessary.
- Take the leaves off the sprig, chop and add to chicken.
- Stir every so often and just allow to heat to desired temperature. (Best warm).
- Serve with rice and "Rosemary Vegetable Kabobs".
Nutrition Facts : Calories 343.4, Fat 21.6, SaturatedFat 12.7, Cholesterol 74.2, Sodium 283.9, Carbohydrate 12.4, Sugar 10.7, Protein 25.6
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