chicken beef and pork

Coconut Chicken

10m
PREP TIME
30m
COOK TIME
10
INGREDIENTS

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Ingredients

  • 4 boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
  • 1/2 teaspoon or to taste crushed red pepper flakes
  • Cooked Jasmine Rice

INSTRUCTIONS

  • 1 SEASON chicken with salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from skillet.
  • 2 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.
  • 3 SERVE with cooked Jasmine Rice.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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