Chiang Mai Chicken

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
4 tablespoons	60ml	Boneless skinless chicken breast halves - cut bite size (large)
1 tablespoon	15ml	Red bell pepper - cored, seeded, (medium)
		And cut thin strips
1 tablespoon	15ml	Minced fresh ginger
1 tablespoon	15ml	Garlic clove - minced (large)
1/2 tablespoon	7.5ml	Garlic clove - minced (large)
1/2 cup	118ml	Coconut milk
2 cups	474ml	Chicken broth or water
1/2 teaspoon	2.5ml	Tabasco brand Pepper Sauce
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Freshly-chopped parsley or cilantro

Recipe Instructions

Heat oil in 12-inch skillet over medium-high heat. Add chicken; until well browned on all sides, stirring constantly. Remove chicken with slotted spoon and place on a plate.

Cook pepper strips, ginger and garlic in remaining tablespoon oil over medium heat about 3 minutes. Return chicken to skillet; add coconut milk, chicken broth, Tabasco sauce and salt. Bring to boil over high heat. Reduce heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally. Sprinkle parsley on top before serving.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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