Thai Chicken | Ep. 46 | Cooking in the Community Kitchen

A warm and comforting meal that is surely packed with flavour and nutrition. Judy walks us through a delicious Thai Chicken recipe that does well on its own, or would pair nicely with a rice dish. What would you add to it? ENJOY!

Community Kitchen is a non-profit organization that focuses on education and nutrition. Cooking in the Community Kitchen showcases simple recipes with a featured ingredient from the Good Food Box.

Ingredients

  • 6-8 chicken thighs, bones removed

  • 2 tbsp olive oil

  • 1 tbsp butter

  • 1 medium onion, chopped

  • 1 cup fresh kernel corn

  • 1 tbsp finely chopped ginger

  • 3 garlic cloves finely chopped

  • 2 1/2 cups unsweetened almond milk

  • zest of lime

  • juice from lime

  • 2 tbsp fish sauce

  • 8 oz asparagus cut into 1 inch pieces

  • 1/4 cup fresh basil

  • 1/2 cup unsweetened coconut milk

  • salt and pepper to taste

Preparation

Cut the boneless, skinless chicken thighs into bite sized pieces. Season with Salt & Pepper. in a medium pot, over medium heat, sauté onions in olive oil and butter. When the onions are soft and and fragrant, add minced garlic and chicken pieces. Cook approx. 15 minutes, or until chicken is opaque. Add chopped ginger. Stir often.   Add in the almond milk, the lime zest and the lime juice, plus the fish sauce.  Bring to a simmer, and reduce the heat to medium low, cover and continue to cook for approx. 10 minutes.  Add the asparagus pieces, corn kernels, and basil leaves.  Cook until the asparagus is crisp-tender.  Stir in the coconut milk and season with salt and pepper. Place the hot cooked rice into 4 deep bowls. Divide the hot soup/stew among the bowls. Garnish with a lime wedge.  ENJOY!!!

Brittney Nordin