Before you freak out, this recipe appears to have a long list of ingredients but it’s mostly all spices and is actually very simple. Once you have all your spices on hand, then this recipe, and most all future asian inspired recipes, become quick and easy to throw together because you’ll have the key flavours at your fingertips.
First things first, if you’re not used to cooking with asian spices then make a trip to the grocery store and buy the following dried spices and seasonings:
- coriander
- cardamom
- cumin
- turmeric
- cloves
- chili powder
- cinnamon
- ground pepper (assuming you have this on hand but if not…)
- kosher salt (it’s just better than regular salt, hands down)
** For this recipe, you’ll need 1/2 teaspoon of EACH spice/seasoning listed above EXCEPT FOR 1/4 tsp of both turmeric and chilli powder **
Other ingredients you’ll need for this recipe:
- 2-3 tbsp of olive oil
- 1 whole head of garlic, minced
- 2-3 tbsp of minced ginger
- 1 large red onion, chopped
- a “2 handed-handful” of fresh basil, chopped
- 1-2 jalapeños seeded and chopped (optional if you like spice or not)
- 1 can full fat organic coconut milk
- 2 tsp tapioca flour
- 8 skinless, boneless chicken (true pasture raised) thighs cut into large, bite size pieces
- chopped green onion (for garnish)
- 1 lime (for wedges for serving)
- prepared basmati or cauliflower rice
STEP 1: Marinate your chicken
- In a large ziploc bag, combine all the spices and seasonings listed above
- Add your chopped up chicken and make sure the chicken gets evenly and well coated
- Let sit at room temp for 30 minutes while you prepare the rest of the meal
- TIME SAVING (not to mention flavour enhancing) TIP! Marinate your chicken the night before or morning of and keep in the fridge until you’re ready to start cooking
STEP 2: Make your rice
- make basmati or jasmine rice (basmati less sticky) OR, if you prefer a healthier, less carb-y meal then click here for two cauliflower rice recipes
- while your rice is cooking, make the rest of the meal; I often make my rice at least 30 minutes in advance of our dinners as I find that if I leave it on the stove with the lid on (after it’s done cooking), it holds its temperature for at least another 30 minutes or more; I make it in advance as it makes everything else feel less rushed
- NB! If you make cauliflower rice, you can still make it in advance. Just leave on the stove top and warm it up again before serving. Of if you make roasted cauliflower rice, warm on the stove top or in the microwave before serving
STEP 3: Make the sauce and put it all together
- chop up your red onion, whole head of garlic and 1-2 jalapeños (optional if you like spice) and grate your fresh ginger (2 tbsp)
- heat 2 tbsp of olive oil on medium heat in a large fry pan
- add and sauté your garlic, onion and jalapeños until onions a little soft and fragrant (few minutes)
- add your ginger and sauté another minute
- add the marinated chicken to the pan (add another tbsp of olive oil if needed) and brown on both sides (few minutes per side)
- while chicken browning, in a mixing bowl, add 2 tsp of tapioca flour to 1 can of full fat coconut milk and stir until dissolved
- add coconut milk mixture to the chicken
- let the entire mixture come to a bubble and then lower the heat to low/simmer for a few minutes until chicken cooked through
- stir in your freshly chopped basil, as well as more salt and pepper to taste (if needed)
- serve with rice; garnish with green onion and lime wedge, as well as any leftover fresh basil sprinkled on top
Side Note: If you want to serve with a veg, you can steam up some fresh broccoli florets and add to the chicken mixture just before serving (so that your broccoli takes on the delicious saucy flavour). Or just serve a steamed or roast veg on the side. But if you serve over cauliflower rice then you have your veg already included 🙂
Would love to know if you make this! Please comment below or on instagram. And remember, I am here to help! Don’t hesitate to email me with any questions.