Coconut Ginger Verde Chicken
I didn’t know what to make with the night getting late so I decided, as usual, to create something with what we had available in the kitchen. There was half can of coconut milk from a previous Satay dinner. There was also a 2″ chuck of ginger, which I love. I started cooking and saw the Herdez salsa verde and decided that anything with salsa tastes good. So I created a tasty Frankenstein of a meal with hints of ginger, coconut, and lemon, this is a tasty quick meal for the family.
Makes: 8 servings
Prep Time: 10 mins
Cook Time: 30 mins
1 large shallot, sliced fine
3 finger size fresh ginger, non-peeled, grated
1/2 can Coconut milk, sweet
1 tablespoon finely sliced Lemongrass or use freeze dried chopped in a jar (litehouse brand)
1/2 cup Salsa Verde (I used Herdez brand)
1/2 cup white sugar
1 tablespoon cornstarch
3 dashes Asian fish sauce
8 chicken breast halves, boneless, skinless cut in 2″ pieces
Notes / Directions
-Sauté the shallots and ginger in 1 tbls olive oil in until translucent.
-Add chicken pieces and cook until no more pink is visible.
-Add the remaining ingredients and bring to a boil. Cook on medium high heat, stirring occasionally, until a thick sauce is made and sticking to the chicken pieces.
-serve on a bed of rice.
Source: Heath McConnell