Thai Coconut Chicken

This is one of my very favorite recipes.  Even better is that the whole family loves it!  It's not too difficult, but the results are phenomenal.
Ingredients

• 2 13.5 ounce cans of coconut milk
• 1 cup chicken broth
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ginger
• ½ teaspoon salt
• 1 teaspoon granulated garlic
• 2 cloves garlic
• 1 lb. boneless, skinless chicken breast


• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 1/4 cup soy sauce
• 3 cups frozen vegetable stir fry
• 3 cups frozen bell pepper and onion medley
• 2 cloves garlic
• 1 8 oz. can bamboo shoots (optional)
• 1 8 oz. can water chestnuts (optional)
• 2-3 green onions, chopped roughly
• 1 tablespoon sesame seeds
• 4 cups brown jasmine rice, prepared according to package instructions


• Additional chopped green onions and chopped cashews for garnish

 Directions

1. In a large skillet over medium-low heat, stir together coconut milk, chicken broth, paprika, chili powder, ginger and salt. Finely mince or grate 1 clove of garlic into pan. Bring to a simmer.
2.  With a meat tenderizer or heavy skillet, pound chicken into very, very thin cutlets. Cut chicken into bite-size pieces. Add chicken to coconut milk mixture, stirring well. Allow to simmer, uncovered until sauce has thickened to desired consistency (around 15-20 minutes). While coconut milk is simmering, add sesame oil to a large pot over medium heat.
3. Add vegetables and pepper/onion medley. Finely mince or grate garlic into pan. Add soy sauce. Sauté until the vegetables and pepper/onion medley are warmed through. Add bamboo and water chestnuts. Continue to sauté until all components are cooked (about 10-15 minutes). Stir in chopped green onions and sesame seeds.
4. To assemble dish, place rice on a plate. Top with the vegetable mixture, and then the chicken. Pour some of the coconut milk sauce over the top. Garnish with additional green onions and the chopped cashews.

Number of Servings: 4