Filed Under: Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Chicken, Dinner, Pregnancy, Under 20 Mins

Awesome Asian Chicken

Asian flavours add an exotic touch to chicken. Serve over noodles or rice.

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February 19th, 2007

by Julia Aitken

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Servings
4-6
Prep Time
30 minutes
Ingredients
  • 2 tbsp vegetable oil (25 mL)
  • 8 boneless, skinless chicken 8 thighs, cut in half
  • 1 onion, chopped
  • 1/2 lb green beans, cut into1-inch (2.5-cm) pieces
  • 1 sweet red pepper, seeded 1 and chopped
  • 2 cloves garlic, minced
  • 1 tbsp paprika (15 mL)
  • 1 tsp minced fresh ginger (5 mL)
  • 1 can (14 oz/398 mL) unsweetened coconut milk
  • 2 tbsp soy sauce (25 mL)
  • 1/2 tsp hot pepper sauce (2 mL)
  • 1 can (14 oz/398 mL) cut whole baby corn, drained
  • 1/3 cup shredded fresh basil (75 mL)
  • 1-1/2 tsp grated lime rind (7 mL)
  • 2 tbsp fresh lime juice (25 mL)
    • Directions
  • 1.

    In a large, shallow Dutch oven or very large nonstick skillet, heat oil over high heat. Add chicken thighs; cook for 2 minutes on each side until golden brown. Remove to a shallow dish.

  • 2.

    Reduce heat to medium. Add onion, green beans and red pepper to skillet; cook, stirring, for 5 minutes, until onion is softened. Add garlic, paprika and ginger; cook, stirring, for 1 minute.

  • 3.

    Stir in coconut milk, soy sauce and hot pepper sauce; bring to a boil, stirring to scrape up any browned bits from bottom of pot. Return chicken to skillet, along with any juices. Reduce heat to medium-low; cook, covered, for 5 minutes.

  • 4.

    Stir in baby corn; cook, covered, for 2 to 3 minutes, until chicken is no longer pink inside. Stir in basil, lime rind and lime juice.

    • Nutrients Per Serving
    per serving for 6: 328 calories, 23.3 g fat, 54 mg calcium, 882 mg sodium, 10.3 g carbohydrate, 2.7 g fibre; excellent source of niacin, iron and vitamin C; good source of thiamin, riboflavin, folate and vitamin A
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