A few weeks ago I made a stir-fry by Skinny One-Pan Magazine. It was so good that I just had to flip through again and make another one this week. Except this time, I ended up changing the recipe so much that I even gave it a different name. Originally meant to be a coconut curry, I was all ready to start cooking when I realized that I was missing an essential ingredient: red curry paste. Haha! I had previously thought that I already owned this, but I was mistaken because it turned that I actually had red chili paste! *face palm*

I was not about to go back to the store, so I decided to make do with what I had – as cooking sometimes requires. Hence, I changed the name to Red Chili instead of Red Curry Coconut Chicken. I changed a whole lot of other things too, so I guess technically I am the author of this recipe.. for the most part? Not sure how that works! Oh well.

I doubled the recipe so I could have awesome leftovers. Let’s go:

Ingredients

• 1 TBSP extra virgin olive oil
• 2 lbs. boneless chicken breasts, cut into bite size pieces
•  2 (13.6) oz cans (not cartons) of coconut milk (found mine in Whole Foods)**
• 4 TBSP Thai Kitchen red chili paste (that is the kind I used – add more to taste if you want)
• 2-3 TBSP peanut butter (add more if desire)
• 3-4 TBSP Gluten Free Soy Sauce (AKA Tamari – add more to taste)
• 4 cups of green beans, halved lengthwise if large
• 2 medium sweet red bell peppers, cut into thin strips
• 1 1/2 cups of carrots, cut into thin strips
• organic brown rice
• Toppings: fresh cilantro, lime wedges, green onion

Instructions

1. In a very large skillet, add olive oil and chicken. Cook chicken until pink is gone, stirring frequently.
2. Add the coconut milk** (drain of any clear liquid), chili paste, peanut butter, and Tamari sauce. Stir and bring to a boil. Reduce heat to medium and let the chicken get tender – roughly 20-25 minutes (take a piece out and taste test – if it is not tender enough, let it cook for longer).
3. During that time, put 1 cup of rice with 2 cups of water in a sauce pan. Bring to a boil, then reduce heat to simmer, cover, and let cook for 40-45 minutes or until all liquid is gone.
4. In the chicken skillet, add the veggies: green beans, peppers, and carrots. Let everything sit together on medium heat for 10-15 minutes, stirring occasionally. Taste test at this point and see if more Tamari sauce (for saltiness), Red Chili paste (for sweetness), or peanut butter (for nut flavors) need to be added.
5. Serve over rice with lime wedges!

393 cal., 14 g fat, 106 mg chol., 464 mg sodium, 38 g carb., 6 g fiber, and 30 g pro.

Enjoy! 🙂

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