A quick, healthful dinner when you crave Asian, but not that chemical- and MSC-ladden buffet stuff. The flavors here are subtle, smooth, and very “adult.”
2 tbs coconut oil
1 lb. boneless, skinless chicken (thighs or breast)
Chinese 5 spice to taste (2-4 tbs)
Your choice of vegetables, about a half pound, chopped
1 can coconut milk (I don’ t really like light with this recipe, but you can use it)
1 tsp sugar or sucanat (optional. I don’t use it, but some people prefer it)
1/4 cup flaked, unsweetened coconut, divided
Directions: Cube chicken into bite-size pieces. Heat oil in large, heavy skillet over medium-high heat, and add chicken.
Cook for 3 minutes, then add 1 tbs Chinese 5 spice, and stir. Cook chicken through, stirring occasionally. Add vegetables and cook for 2-3 minutes.
Add another 1 tbs of spice, coconut milk, and half of coconut. Add sweetener if using. Stir, turn down to a simmer, and allow to cook until vegetables are al dente.
In the meantime, in a separate dry skillet, toast coconut.
Stir frequently and do not allow to burn. Put chicken mixture over rice, and sprinkle with toasted coconut just before serving.
- Definition: Coconut Oil (bellasugar.com)
- Easy Breakfast Cookies, Coconut Oil, Beet and Cabbage Stir-fry and More… (seekingjoyfulsimplicity.wordpress.com)