Thai Coconut Chicken
Recipe courtesy of Firefighter Paramedic Garrett D., PF&R Station 1
- 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
- Cook the rice according to the package directions and keep warm.
- Heat 3 tablespoons for the oil in a wok or large skillet over high heat. Add the onion, garlic, ginger, and chile.
- Stir-fry until the onion is translucent, 3 to 4 minutes.
- Transfer the onion mixture to a bowl and set it aside.
- Heath the remaining 2 tablespoons of oil in the wok and add the chicken.
- Stir-fry until the chicken is opague, about 5 minutes.
- Return the onion mixture to the wok and add the coconut milk, soy sauce, and vinegar.
- Bring to a gentle boil and cook over medium heat until the sauce is thickened and reduced by half, about 8 minutes.
- 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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