Chili Coconut Chicken
Author: Kira O.
Recipe type: Entree
- 2 tbsp sunflower oil
- 1 small onion, finely chopped
- 1 tbsp minced garlic
- 1 lb boneless chicken strips, thinly sliced
- Salt to taste
- 1 small green pepper, slice it into strips
- 1 small red pepper, cut it into strips
- 6 dried red chili pepper
- ½ tbsp chicken bouillon
- 4 tbsp smooth peanut butter (optional)
- ⅓ cup lemon juice
- 1⅓ cup chicken broth
- ⅔ cup coconut cream
- 2 tbsp corn starch
- ½ cup water
- In a medium bowl, mix cream of coconut and chicken broth. Set aside.
- On medium heat, heat oil in large saucepan and add garlic and onion, cook until translucent.
- Add the chicken strips, stir and cook until golden.
- Stir in the red and green pepper, till well mixed.
- Add salt and chicken seasoning to taste.
- Add peanut butter, coconut and chicken broth mix, lemon juice, and simmer uncovered for about 5 minutes
- In a small bowl, combine cornstarch and water, mix well.
- Slowly, add the cornstarch, stirring till it thickens.
- Let it simmer gently for 2 minutes. Remove from heat.
- Garnish with thinly sliced scallions
- Service with jasmine rice or long-grain white rice.
Recipe by Afropolitan Mom at https://www.theafropolitanmom.com/easy-chicken-recipe/
3.5.3208