Yields
4 servings
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ingredients
1
tsp sesame or peanut oil
2
boneless skinless chicken breasts (approx 300 g or ⅔ lb.)
1
can coconut milk (398 ml or 14oz)
1
can water
zest of half a lemon
4
kaffir lime leaves (or zest of ½ a lime)
1
tsp dried chili peppers (or 2 fresh, finely chopped)
1
Tbsp fresh ginger
1
Tbsp brown sugar (optional)
¼
cup fresh cilantro
pita bread
olive oil
garlic powder
dried parsley
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directions
Step 1
Sauté chicken breasts in oil at medium high, in a stove-top fry pan, until center is no longer pink.
Step 2
Warm coconut milk in a medium-sized sauce pan, adding one water.
Step 3
Add zest of half a lemon.
Step 4
Add kaffir lime leaves, dried chili peppers, ginger and brown sugar.
Step 5
Loosely chop cilantro and add to sauce pan.
Step 6
Remove chicken from pan and slice into thin strips, approx. 1” x ¼”. Add to sauce pan. Let simmer.
Step 7
Preheat oven to 350 F.
Step 8
Brush desired amount of pita bread with olive oil. Sprinkle with garlic powder and dried parsley. Cut each pita bread into 6 triangles.
Step 9
Place on cookie sheet and bake in preheated oven until crisp (approx 5 minutes).