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Firehouse Recipe of the Week: Thai Coconut Chicken

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Thai Coconut Chicken

 

 

 

Recipe courtesy of Firefighter Paramedic Garrett D., PF&R Station 1 

Ingredients:

  • 2 cups jasmine or basmati rice
  • 5 tablespoons vegetable oil
  • 1 medium white onion, halved and cut into 1/4-inch slices
  • 1 tablespoon minced garlic
  • 2 tablespoons minced ginger
  • 1 jalapeno chile, stemmed, halved, seeded, and thinly sliced
  • 4 boneless, skinless chicken breast halves (about 2 pounds total), cut into 1/2-inch chunks
  • 1 can (13 1/2 ounces) coconut milk
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 1 bunch basil, leaves thinly sliced to make about 1 cup

Preparation

  1. Cook the rice according to the package directions and keep warm.
  2. Heat 3 tablespoons for the oil in a wok or large skillet over high heat. Add the onion, garlic, ginger, and chile. 
  3. Stir-fry until the onion is translucent, 3 to 4 minutes.
  4. Transfer the onion mixture to a bowl and set it aside.
  5. Heath the remaining 2 tablespoons of oil in the wok and add the chicken.
  6. Stir-fry until the chicken is opague, about 5 minutes.
  7. Return the onion mixture to the wok and add the coconut milk, soy sauce, and vinegar.
  8. Bring to a gentle boil and cook over medium heat until the sauce is thickened and reduced by half, about 8 minutes.
  9. Stir in the basil, transfer the chicken and sauce to a serving bowl, and serve immediately over the rice. 

  

  

  Portland Fire & Rescue 

  We Respond: Always Ready, Always There

  March 24, 2011 

 

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Spam Prevention In the Pacific Northwest, what state is Portland in?