Spicy Coconut Chicken Sauté
This dish or variations of it are on regular rotation around here. I enjoy the ease it offers me when I haven’t planned ahead as well as I should, or there is just a couple of us at home for dinner. This is easily a thirty minute (or less) meal. Healthy and satisfying.
It’s very forgiving if you haven’t completely thawed your chicken since cutting the chicken into little cubes saves the day. I almost always have these ingredients in the fridge or pantry, and they are on the “will eat” list for all my family, those in house and the drop-ins.
Serve this meal TV dinner style in front of the tube (do they call it that anymore?) watching a great (or cheesy) movie with the family. Relax and enjoy!
FREEZER FRIENDLY: Cook a double batch this recipe dividing it before adding the coconut milk and Sriracha. Place chicken and veggies in one freezer bag and the cooked quinoa in another.
To serve: Thaw the contents of the freezer bag, then reheat in a skillet set to medium to heat through. Add coconut milk and Sriracha. Serve warm.
1 pound boneless, skinless chicken breasts, cut into 1/2 to 1-inch dice
1 cup carrot, small chop
1/2 cup red bell pepper, small dice
1 teaspoon sea salt
2 teaspoons fresh ground pepper
1 tablespoon Sriracha pepper sauce
3 tablespoons avocado or neutral oil, such as grapeseed
1 cup canned unsweetened coconut milk
2 cups cooked quinoa
Toss the chicken with the salt and pepper.
Place the avocado oil in a medium skillet set to medium high heat. When it gets hot add the chicken.
Sauté the chicken, stirring occasionally, until it loses its raw color. Then add carrots and red pepper.
Add the coconut milk and Sriracha then turn the heat to medium.
Cook for another 2 to 3 minutes until cooked through. Serve with a side of quinoa.