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Thai Chicken

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 462kcal

Ingredients

  • 1/4 cup Wild rice
  • 1 tbsp Extra-virgin olive oil
  • 2 cloves Garlic sliced
  • 1 tbsp Onion diced
  • 1 tsp Fresh ginger minced
  • 6 oz Chicken breast boneless skinless sliced into strips
  • 1/2 cup Chicken broth
  • 1/2 cup Coconut milk
  • 1/2 tsp Lime juice
  • 1 tbsp Fresh cilantro garnish
  • 2 tsp Peanuts halves or coarsely chopped
  • 2 slices Crusty bread toasted
US Customary - Metric

Instructions

  • Cook the rice according to the instructions on the package. Once done, season with salt and pepper to taste. Cover with a lid to keep warm.
  • Heat a saute pan over medium heat. Once hot, add the oil. Sauté the garlic, onion, and ginger until the onion starts to soften. Add in the chicken, saute to get nice golden brown coloring. Season with salt and pepper.
  • Stir in the broth, coconut milk, and lime juice. Bring to a low simmer to build flavor and reduce down the sauce by about half. Taste and adjust the seasoning with salt and pepper as needed.
  • Portion and spoon 2 to 3 tablespoons of sauce over the chicken. Garnish with cilantro and peanuts. Serve with rice and bread.

Nutrition

Calories: 462kcal | Carbohydrates: 35g | Protein: 27g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 500mg | Potassium: 663mg | Fiber: 3g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 4mg