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from Michelle's cookbook

Coconut Thai Blend Chicken



  • 1.5 Cups rice
  • 3 cups cooking liquid for rice (I used a mixture of light coconut milk and chicken stock)
  • 2 chicken breasts OR 4 chicken tenders (boneless skinless)
  • 1 can bamboo shoots
  • 1 can baby corn
  • 1 cup light coconut milk
  • 1/2 cup low sodium chicken broth
  • 1 Coconut Thai Blend spice packet
  • Preparation:
    1. To make rice: Add rice and cooking liquid. Bring to boil, stir once, and set to simmer for 20-30 minutes until rice is fluffy and liquid is absorbed. Fluff with fork. To make chicken: Pour half of spice mix in a shallow dish. (Mix with a little flour or breadcrumbs if more needed.) Dredge chicken breasts on both sides in mixture. Grill or cook on grill pain, turning once, until done. Make sauce: Combine chicken broth and coconut milk in small saucepan. Cook over low heat until mixture has reduced by about a third and it is thicker. You can add a little cornstarch or flour if necessary; it should not be runny. Add remaining spice packet and vegetables and heat through. To assemble: Plate one cup of rice, 1/2 chicken breast or one chicken tender, and spoon sauce and vegetables on top. Yum!

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    modified: 2012.01.16 | created: 2012.01.16

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