Creamy Thai Coconut Chicken with Veggies and Rice
Creamy Thai coconut chicken with broccoli, carrots, and peanut sauce. Ready in 30 minutes for a flavorful dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ioanacooks.com.
Cooking tools:
- Nonstick skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Stove
- Airtight container
- Microplane
- Wooden spoon
- Refrigerator
- Microwave
- Serving bowl
- Plate
- Tongs
- Saucepan
Ingredients
- 1 cup coconut milk, shaken
- 1/3 cup creamy peanut butter or almond butter
- 1/2 tablespoon chili garlic sauce
- 1/2 tablespoon Worcestershire sauce
- 3 teaspoons lime juice
- 3 teaspoons brown sugar
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 3 tablespoons vegetable or olive oil, divided
- 12 ounces boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt
- pepper
- 2 cups small broccoli florets
- 1 cup sliced carrot rounds
- 1 tablespoon minced fresh ginger
- Chopped Thai basil, for garnish
- Cooked white rice, for serving
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