I have so many different recipes and yet sometimes I still look at that raw package of deboned chicken and wonder just what am I going to do with it. Ever feel that way??

I usually flip through my cookbooks or my recipes that are saved on my computer in search for that ‘perfect dish’, but lately, I’ve been going to my cupboard and fridge for inspiration. You really don’t need much and if you have a few staples, a few veggies and some spices – you can create a meal.

I had a block of tofu as well as the chicken so I decided to make both dishes at the same time – one pan for each. Had there been mushrooms, peppers or cauliflower in my fridge, I would have added it to the dishes, but I only used what I had on hand.

Another hit!! Not too spicy, just a little bit of a kick. I made quite a bit so we had leftovers for another night too. Let me clarify this – my husband and sons do not and will not (knowingly lol!) eat tofu, but Tamara and I do! Both the chicken and tofu were delicious:)

Have you ever used coconut milk in any dishes? I’d love to know so please share your ideas in the comments below!

One Sauce, Two Dishes

Serves 4:

For the Chicken:

  • 4 x deboned chicken breasts, cut into cubes
  • 2 tsp. coconut oil, divided
  • French beans
  • 1 bunch of shallots, cut into slices

 

For the Tofu:

  • 1 package of extra firm tofu, drained, blotted with paper towels and cut into bite sized cubes
  • 2 tsp. coconut oil, divided
  • 1 broccoli, cut into flowerets
  • 1 bunch of shallots, cut into slices

 

Sauce:

  • 2/3 cup of light coconut milk
  • 1 tsp. dried chili powder or blend of chili powders
  • 2 tsp. brown sugar
  • 2 tbs. reduced sodium tamari
  • Juice from 1 fresh lime
  • 2 tsp. cornstarch diluted into 1 tbs. water
  • Handful of fresh basil

 

Garnish:

  • Zest from the fresh lime
  • 1/4 cup peanuts
  • Sesame seeds

Directions:

In a large pan, heat 1 tsp. of the coconut oil on medium heat and sauté the chicken (or tofu) until golden brown and cooked. Remove when ready and set aside on a plate.

Using the same pan, add the remaining coconut oil and sauté the vegetables for about 3 minutes. You can use mushrooms, onions, cauliflower, broccoli – any combination you would like!

When the vegetables are ready add the coconut milk, chili powder, brown sugar, tamari and lime juice. Stir well and simmer for a few minutes. Add the diluted cornstarch to the pan and stir until the sauce thickens. Add the cooked chicken (or tofu) to the mixture and stir well until everything is coated. Mix in the fresh basil and the lime zest.

Garnish with peanuts or sesame seeds and serve over your favorite rice or cooked noodles.
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