Chicken in Coconut Sauce
By: Diane
2 Tbsps vegetable Oil
3 boneless Chicken Brest, thinly sliced
2 tsps ginger
2 tsps chopped finely garlic
1 small white onion finely chopped
2 tbsp self rising flour
1/2 tsp Chinese 5 spice powder
2 tbsp red wine vinegar
8 oz Cream of Coconut
1 1/2 cup chicken broth
1 tsp black pepper
2 Jalapeno Peppers chopped finely
1 red bell pepper
1 green bell pepper
2 sweep banana peppers
2 shredded carrots (optional)
Brown whole grain rice on the side
1 In large skillet heat oil over medium high heat. Cook chicken until done then remove and place on plate.
2. Add ginger, onion and Chinese 5 spice powder and cook 1 minute
3. Add flower and cook 1 minute
4 Whisk in red wine vinegar, coconut cream, and chicken broth, bring to a boil, whisking all the time.
5 Add black pepper and jalapenos and simmer for 10 minutes
6. Add bell peppers, and bananas peppers then cover and simmer for 20 to 25 minutes
7. Place the chicken back into the mixture add garlic and cook for 2 minutes
8 On serving dish place chicken then thicken sauce in pan. Pour thickened sauce over chicken.
9. Serve with brown whole grain rice
When you cant stay in bed put a space heater in the room you will be in.
When you cant stay in bed put a space heater in the room you will be in.
Hot tea will warm you in and out.
Chili is one of my favorite foods for cold weather. I add extra peppers and eat it with bread or rice.
