Thai Chicken with Coconut Milk

This is my friend Christel's Thai Chicken recipe. She made it for me one time and I really liked it. It is very easy and fast. This time I made it with Edamame but you can use any vegetable.

Thai Chicken with Coconut Milk:


Ingredients: (tbs = tablespoon)

· 3 tbs Asian fish sauce (nuoc nam) + 1 tbs Soy Sauce (If fish sauce not available use 4 tbs Soy Sauce instead)
· 1 tbs brown sugar
· 4 small skinless, boneless chicken breast halves (4 oz ea.), sliced crosswise into ¼” thick slices
· 2 teaspoons vegetable oil
· 1 large onion cut into ¼” thick slices
· 2 green or red chile (Serrano or Jalopeno), remove seeds and cut into matchstick thin strips
· 2 teaspoons minced, peeled fresh ginger
· 2 garlic cloves, crushed
· ½ can coconut milk
· 1 ½ cups loosely packed fresh basil leaves


Directions:

1. In medium bowl combine fish sauce, soy sauce and brown sugar, stir in chicken strips to coat and marinate for 5 minutes.
2. In non-stick 12” skillet heat vegetable oil over medium heat until very hot. Add chicken with marinade and cook, stirring occasionally until chicken slices are no longer pink. (3-4 minutes). Remove chicken to a warm plate, leaving marinade in skillet.
3. Add onions to skillet and cook, stirring occasionally, until tender-cristp (4 minutes).
4. Stir in ginger, chiles, garlic and cook for 1 minute longer.
5. Return chicken to skillet, heat through.
6. Add coconut milk and bring to a simmer.
7. Stir in Basil just before serving. Garnish with Basil sprigs.

Guten Apetit.