Name: Penang Pan Saute
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breast halves, cut into bite-size pieces; 10 oz Thai Stirfry vegetable blend; 2 tsp sunflower oil; 1 tsp green or yellow chili paste; 2 tsp garlic, minced; 4 Tbsp coconut milk; ¼ cup vegetable broth or water; 2 Tbsp Wheat Free Soy Sauce or Coconut Aminos; 2 Tbsp basil, minced; 1 Tbsp cilantro, minced; 1 Tbsp lime juice

Description

An exotic meal to bring some culture to your dinner table.

Scale

Ingredients

4 boneless, skinless chicken breast halves, cut into bite-size pieces
10 oz Thai Stirfry vegetable blend
2 tsp sunflower oil
1 tsp green or yellow chili paste
2 tsp garlic, minced
4 Tbsp coconut milk
¼ cup vegetable broth or water
2 Tbsp Wheat Free Soy Sauce or Coconut Aminos
2 Tbsp basil, minced
1 Tbsp cilantro, minced
1 Tbsp lime juice

Instructions

Heat oil in a pan over medium heat.
Add chili paste and garlic; saute for 1 minute.
Add chicken and cook till done through.
Add frozen vegetable blend and continue to saute.
Add coconut milk and broth. Stir in wheat free soy sauce or coconut aminos, basil, cilantro, and lime juice.