2 Chicken Breasts—pounded and diced (white fish or tofu can also be used)
1 Sweet Red Bell Pepper Chopped
1 CUP Green Beans
1 White or Yellow Onion Chopped
4 TBSP Roaring Fork Spice Kajang
1/2 CUP Sweetened Coconut Milk, or Sweetened Coconut Water
1 TSP Soy Sauce or Tamari
1/4 CUP Chopped Cilantro
1 TBSP Fresh Lime Juice
1. In large, heated and oiled skillet (with cover), add, bell pepper, green beans, onion. Cook for about 5 minutes (until tender).
2. Add coconut milk, soy sauce, cilantro, lime juice, Kajang Thai Spice Blend, and chicken. Stir well. Cover and simmer, stirring occasionally—until chicken is cooked thoroughly (165° internal temperature).
NOTE: The above mixture can also be used as a marinade for chicken, fish or beef. Then remove protein from marinade and cook on grill or skillet. Or use our "To grill or bake?" method.
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