I found this recipe online but I changed it a little bit to make it lighter. It was delicious!
1 Tablespoon coconut oil
2 Chicken breasts
1 Tablespoon grated lime peel
1 Tablespoon grated ginger root
1 clove garlic, finely chopped
1 cayenne chili, chopped
1 glass skinned coconut milk
1 teaspoon packed brown sugar
salt to taste
1/4 cup finely chopped fresh cilantro
3 or 4 mint leaves chopped
2 asparagus cut open and in smaller pieces
A handfull cherry tomatos
- In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
- Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, the asparagus and the mint. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
- Spoon into shallow serving bowls; top with basil. Serve with rice. I chose Jasmin rice.