Powered by Mom Blog and Family LOVE this Yummy Recipe – Thai Beau Chicken!
Here’s a favourite recipe of ours that’s quite easy to put together and has so much flavour between the coconut milk, basil and cilantro it’s simply delicious!
You can serve up this chicken dish on a bed of brown rice or noodles whatever your preference, my family loves it on brown rice!
Taken from one of our favourite recipe books the Looneyspoons Collection! We adjust the recipe based on what’s available in my fridge 🙂
1 1/4 cups of light coconutmilk
1 tbsp grated gingeroot or to taste
1 tbsp reduced sodium soy sauce
1 tbsp brown sugar
1 tbsp Asian fish sauce
1 tbsp cornstarch
1 tbsp freshly squeezed lime juice (I put in a little more)
1 tsp minced garlic
Pinch of crushed red pepper flakes optional
2 tsp peanut oil (can do without or use coconut oil)
4 boneless skinless chicken breasts cut into strips
1 large red bell pepper
1/2 cup frozen peas (I substituted for asparagus which was yummy since we didn’t have peas)
1/2 cup Chopped fresh basil leaves
3 tbsp cilantro
1 ripe medium sized mango, peeled & sliced or in a pinch mango in a jar in the produce section
Whisk the sauce ingredients together, set aside until ready to use
Heat oil in large non-stick wok or pan, add onions for added flavour ifyou want which we did below and add chicken strips. Cook and stir until chicken is lightly browned about 4 minutes. Remove chicken and keep warm.
Reduce heat to medium high, ad red pepper or veggie of choice, cook and stir for 3 minutes until veggies are softened. Return chicken to wok and add sauce, peas, basil and cilantro. Cooking and stir until sauce is bubbly and has thickened.. Reduce heat to medium low, simmer for 5-6 minutes until chicken is cooked thoroughly. Stir in mango and cook for 1 more minute. Serve over rice or noodles.
Now you have a delicious meal that you can have as mild or spicy chicken whatever your preference! Enjoy!