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Golden Coconut Chicken and Veggies
By Esther Reynolds
Our Fiery Golden Milk serves as the the base for this surprisingly simple weeknight meal.
Golden Coconut Chicken and Veggies
Esther Reynolds
Rated 5.0 stars by 1 users
Category
Entrees
Servings
2
Prep Time
15 minutes
Cook Time
25 minutes
Think our Fiery Golden Milk is just for sipping? Guess again! This recipe combines a few spoonfuls of the bright yellow powder—packed with turmeric, ginger, and fire cider mash from Pure Fire Foods—with coconut milk, garlic, and a touch of fish sauce to form a creamy, savory sauce. We then simmer that with chicken and vegetables like broccoli and red bell pepper, though you could switch up the protein and veggies depending on what you have on hand. Served alongside rice, it makes for a satisfying and nourishing meal with surprisingly little effort (which, if you ask us, is the best kind of weeknight dinner).
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1” chunks
- 2 Tbsp. neutral oil (such as vegetable, grapeseed, or light olive oil)
- ½ yellow onion, sliced
- 2 garlic cloves, minced
-
3 Tbsp. Fiery Golden Milk (powder)
- 1 (15-oz.) can coconut milk
- ½ cup water or chicken broth
- 2 tsp. fish sauce
- Salt and pepper
- Steamed rice, for serving
Directions
- Heat oil in a large saucepan over medium heat. Add chicken and cook, stirring occasionally, until golden brown; transfer to a bowl.
Add onion and cook until softened, then add garlic and cook until fragrant, about 1 minute. Stir in Fiery Golden Milk and let cook 30 seconds, then stir in coconut milk and water or broth, scraping up browned bits on bottom of pan. Stir in fish sauce and salt and bring to a simmer.
Add bell pepper, broccoli, and chicken. Cook, stirring occasionally, until vegetables are tender, chicken is cooked through, and sauce is thickened slightly, about 15 minutes. Season with salt and pepper to taste and serve with rice.
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