This recipe came from my mother.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 2 ½ pounds chicken, cut into bite-sized pieces
- ¼ cup chopped white onion
- 2 cloves garlic, minced
- 1 (13.5 ounce) can unsweetened coconut milk
- ⅔ cup white sugar
- ½ cup diced jarred jalapeno peppers (such as Mt. Olive®)
- ¼ cup rice vinegar
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- ¼ cup chopped Thai basil
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
- Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
- Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.
- You can substitute Italian basil for Thai basil.
Nutrition Facts
| Calories | 590 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 17 g |
| Sodium | 741 mg |
| Sugars | 23 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
This flavor is SO GOOD. Spicy, Tangy and warm. Oh yes! I had to add some grated carrot and broccoli to the pan to stretch this out a bit because I only had 2 chicken breasts. I added after frying the chicken, onion and garlic- before dumping in the sauce. Wow. This was impressive.
Was really easy to make. Very little prep. I’ll use a little less sugar next time I make it. I made it for family & everyone loved it! I’ll definitely be adding it to my dinner rotation.
Missing vegetables, so we added green beans and it was much better.