This chicken dish has a great flavor of fresh ginger and the subtle spice of Tabasco. It does not require much cooking time and the result is delicious.
|2 tablespoons vegetable oil||1/2 cup coconut milk|
|4 large boneless, skinless chicken breast halves, cut into bite-size pieces||2 cups chicken broth or water|
|1 medium red bell pepper, cored, seeded and cut into thin strips||1/2 teaspoons Tabasco brand pepper sauce|
|1 tablespoon minced fresh ginger||1 teaspoon salt|
|1 large garlic clove, minced||1 tablespoon fresh chopped parsley or cilantro|
Heat oil in 12-inch skillet over medium-high heat
Cook until well browned on all sides, stirring constantly
Remove chicken with slotted spoon and place on a plate
Cook pepper strips, ginger and garlic in remaining tablespoon oil over medium heat for about 3 minutes
Return chicken to skillet; add coconut milk, chicken broth, Tabasco Sauce and salt
Bring to boil over high heat
Reduce heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally
Sprinkle parsley on top before serving.
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