Ingredients
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4
-
0.5
-
1
-
1/4
-
-
1
-
-
-
-
-
-
-
-
-
Directions
Non-Spicy Thai Coconut Chicken, I am not exactly sure what Thai food tastes likebut after reading recipes I think spicy So if you want spicy look somewhere else This is a mild and delicious chicken that keeps you craving for more I would suggest doubling the sauce, but not the chicken because it is sooooooo good 🙂 Reading through some chicken recipes I came up with this recipe I got the main idea from one recipe in the Betty Crocker cookbook But I only used half of itso enjoy!, I thought this came out great! used the regular coconut milk and it wasn’t too sweet at all Great ingredients made for a tender, delicious chicken entree that I will make again!, This is wonderful It is rather sweet, but the flavors go beautifully together
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Steps
|
1
Done
|
Saut the Chicken in Oil of Your Choice on Medium Heat Until the Pink Is Gone. |
|
2
Done
|
Put the Chicken Onto a Plate With Paper Towel Over It to Drain the Oil Off the Chicken. Wash the Pan. |
|
3
Done
|
Put the Chicken Back in the Clean Pan on Medium Low Heat and Add Coconut Milk. |
|
4
Done
|
Stir in the Soya Sauce, Brown Sugar, and Salt. Taste and Add More as Necessary. |
|
5
Done
|
Take the Leaves Off the Sprig, Chop and Add to Chicken. |
|
6
Done
|
Stir Every So Often and Just Allow to Heat to Desired Temperature. (best Warm). |
|
7
Done
|
Serve With Rice and rosemary Vegetable Kabobs. |
