Thai Coconut Chicken

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Serves: 4


1 Tbsp Flying Olive Basil, Garlic, Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil or a Combination of Choice (We like half Basil and half Harissa)

1 pound boneless, skinless chicken breasts cut into 1 ½” pieces

1 tsp fresh lime zest

1 tsp fresh grated ginger root

1 clove garlic, finely chopped

¼-? Whole, Fresh jalapeno, seeds and ribs removed, chopped fine (using a quarter will give a little heat. Add more if desired)

¼ cup chopped, fresh cilantro leaves

1 can (about 14 oz) lite coconut milk (not cream of coconut)

2 Tbsp Flying Olive Coconut Balsamic Vinegar

1 Tbsp soy sauce

½ tsp salt

1-1½ cups snow peas, tipped and tailed

1 medium tomato, chopped (about ¾ cup)

1 Tbsp chopped fresh basil leaves, and 1 sprig for garnish, if desired ,for each serving

Hot, cooked rice, if desired


In a nonstick wok or 12-inch nonstick skillet, heat the Flying Olive Extra Virgin Olive Oil or Combination of Choice over medium-high heat.

When it begins to shimmer, add the chicken. Stir-fry for 2 to 3 minutes or until the chicken is no longer pink in the center. Add the lime peel, ginger, garlic, chili, and cilantro; stir-fry 1 minute.

Add the Flying Olive Coconut Balsamic and the soy sauce to the coconut milk. Pour the mixture over the chicken. Stir in the, salt, soy sauce, and pea pods. Reduce the heat to medium. Simmer uncovered 6-8 minutes, stirring occasionally, until the pea pods are crisp-tender and the sauce has thickened a bit. Stir in the tomato.

If serving with rice, spoon it in into a shallow bowl. Add the coconut chicken and sauce, and top with the chopped basil. If desired, add a sprig of fresh basil to each bowl. Serve.

Submitted by Chuck and Barb L.