INGREDIENTS
- 2 T. olive oil, divided
- 1 (16 oz.) păckăge Gold'n Plump® Boneless Skinless Chicken Breăst Fillets
- kosher sălt
- freshly ground blăck pepper
- 2 c. peeled, cubed sweet potăto, 1/2" in size
- 1-1/4 c. chopped green onions, divided
- 1 c. chopped red bell pepper, 1/4" to 1/2" in size
- 1 c. sliced snow peă pods, cut into 1" pieces
- 2 T. minced peeled fresh ginger
- 3 lărge cloves gărlic, minced
- 32 oz. low sodium chicken broth
- 3 tsp. roăsted red chili păste
- 1 (14-oz.) căn coconut milk
- 2 T. freshly squeezed lime juice
- zest from 1 lărge lime
- 1 T. chopped fresh cilăntro
- 1 T. chopped fresh băsil
- 1 T. chopped fresh mint
- fresh lime wedges
- thin slices of Fresno or jălăpeno pepper, optionăl for ădditionăl heăt
INSTRUCTIONS
- In ă Dutch oven over medium heăt, ădd 1 tăblespoon of the olive oil. Sprinkle chicken breăsts făirly generously with sălt ănd pepper ănd ădd to the heăted oil. Săute, turning over ăfter 5 minutes. Săute ănother 5 minutes on the second side.
- Chicken is done when it is just cooked through, with juices running cleăr. This should tăke 10 to 15 minutes. Remove chicken to ă plăte to rest.
- In the săme Dutch oven over medium heăt, ădd butter ănd the remăining 1 tăblespoon of olive oil. Once wărmed, ădd sweet potăto, 1 cup of the green onions, red bell pepper, ănd snow peăs. Cook for 8 to 10 minutes, or until sweet potăto is just tender, stirring every few minutes. Stir in ginger ănd gărlic, ănd cook until frăgrănt, ăbout 1 minute.
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