Chiang Mai Chicken

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.

Chiang Mai Chicken

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    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


    Prep: 50 min Total:
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    • 1

      Heat oil in 12-inch skillet over medium-high heat

    • 2

      Add chicken

    • 3

      Cook until well browned on all sides, stirring constantly

    • 4

      Remove chicken with slotted spoon and place on a plate

    • 5

      Cook pepper strips, ginger and garlic in remaining tablespoon oil over medium heat for about 3 minutes

    • 6

      Return chicken to skillet; add coconut milk, chicken broth, Tabasco Sauce and salt

    • 7

      Bring to boil over high heat

    • 8

      Reduce heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally

    • 9

      Sprinkle parsley on top before serving.

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