Thai Coconut Lime Chicken

Ingredients:

Chicken:

• 3 large chicken breast, cut in to small pieces

• 2 tbsp olive oil or 2 tbsp butter

• 1/4 cup flour

• 1/2 tsp ground ginger

• 1/2 tsp garlic powder

• 1/2 tsp ground coriander

• 1/2 tsp turmeric powder

• 1/2 tsp pepper

• 1 tsp salt

Coconut Sauce:

• 2 tbsp butter

• 4 green onions, finely diced

• 1 tsp ginger paste or fresh ginger grated

• 2 tsp garlic minced

• 1 13.5oz can coconut milk- full fat

• 2 tsp cornstarch

• 1/4 cup sweet chili sauce

• 1/4 cup honey

• 1/4 cup lime juice

• 1 tbsp soy sauce

• 1 tsp chili paste

• 1 tsp dried basil or 1 tbsp fresh basil

• 1/4 cup fresh cilantro

• Salt to taste

Preparation:

1. Whisk together coconut milk, cornstarch, chili sauce, honey, lime, soy sauce, chili paste and basil. Set aside.

2. Mix together flour and spices for chicken minus the salt and pepper.

3. In a large bowl, place the cut up pieces of chicken and sprinkle with salt and pepper, mix thoroughly.

4. Add the seasoned chicken pieces to the flour mix and coat.

5. In a large sauce pan, heat on medium high heat and add oil.

6. Turn down to medium and add chicken. Brown chicken pieces on each side until no longer pink.

7. Place chicken in a bowl or pan and set aside.

8. Add butter to sauce pan and melt.

9. Add garlic, green onion and ginger paste. Stir until slightly brown about a minute.

10. Add coconut sauce mix *be sure to whisk right before you pour into sauce pan.

11. Slowly stir sauce being sure to scrap the bottom of the pan. Taste sauce and add salt as needed.

12. As it reaches temp, continue to stir until all brown bits are picked up from bottom of pan then add chicken.

13. Stir and turn sauce down to low.

14. Serve over brown, white or jasmine rice.

15. Enjoy!

Tips:

• Swap rice out for zoodles for low carb or you could serve it over noddles for more carb!

• Make sure you get the full fat coconut milk. If you want to do the low fat, just know the sauce will be thin.