Thai Coconut chicken with stir-fried vegetables

Thai Coconut chicken 

Ingredients:

• 2 chicken breasts, cut in smaller pieces
• salt and pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 can coconut milk
• 1/2 tbsp crushed red pepper flakes or to taste

Directions:

• Season chicken with salt and pepper. Heat oil in a large skillet on medium-high heat. Add chicken; cook 3-5 minutes on each side or until lightly browned. Remove chicken from skillet.
• Add onion, bell peppers and garlic to skillet; stir fry 3 minutes or until vegetables are tender-crisp. Stir in coconut milk and red pepper flakes; simmer 5 minutes on medium heat. Return chicken to skillet, spooning sauce over chicken. Cook, uncovered, 15 minutes or until chicken is cooked through.

Calories: 280

Serves: 2

Time: 30 minutes

Health Benefits: Coconut Milk is rich in vitamins C, E, B1, B3, B5 and B6 as well as iron, selenium, calcium, iron, magnesium and phosphorus. May help with strong bones, lower cholesterol, hair growth, stronger immune system, arthritis etc.

Thai stir-fried vegetables

Ingredients:

• 1 chopped purple onion
• 6 cloves garlic, chopped
• 2 thumb-size ginger, sliced into thin matchstick pieces
• 1/2 tbsp chili flakes
• 1 carrot, sliced
• 10 shiitake mushrooms, sliced
• 1 small head cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 1 red pepper, sliced into strips
• 2-3 cups baby bok choy
• Handful fresh Thai basil
• 2 tbsp olive oil

Stir-fry sauce ingredients: 

• 2/3 cup coconut milk
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp soy sauce
• 1/2 tbsp dried crushed chili
• 2 tbsp honey

Directions:

• Combine all 'stir fry sauce' ingredients together in a bowl and stir. Taste-test the sauce and adjust as you like.
• Warm large frying pan over medium-high heat. Add the oil and swirl around, then add the onion, garlic, ginger, and chili. Stir-fry 2 min, then add the carrot, mushrooms, and cauliflower. Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 min.
• Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (2 min).
• Finally add the bok choy. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 min more).
• Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Top with fresh basil.

Calories: 250

Serves: 2

Time: 40 minutes

Health Benefits: Ginger is used for treating loss of appetite, nausea and vomiting, nausea resulting from cancer treatment, flatulence, stomach upset, colic, morning sickness, motion sickness, bronchitis, cough, menstrual cramps, arthritis, muscle pain and much more.

Note: To make the stir-fry vegetables into a main course dish use the sauce to make a main course dish by adding chicken or shrimp, or tofu/cashews if vegetarian/vegan. If using chicken or raw shrimp, combine with 3 Tbsp. of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the onion, garlic, ginger and chili.