THAI COCONUT CHICKEN WITH PINEAPPLE SALSA

Thai Coconut Chicken with Pineapple Salsa image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1/2-inch-wide strips
Coarse salt and freshly ground pepper
1 tablespoon peanut or safflower oil
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 teaspoons fish sauce
1 cup well-shaken coconut milk
1 1/2 cups chopped fresh pineapple, divided
1/3 cup chopped scallions
1 Thai chile, thinly sliced crosswise
2 cups cooked rice (preferably sticky), for serving

Steps:

Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.
Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.