Ginger is an underrated ingredient that I have grown to love. Although it can be overpowering at times, it definitely adds a lot of flavor to your dish. I usually use ginger in more Asian recipes since it is popular in a lot of Asian recipes. This recipe is a fusion of Italian and Asian; Italian because of the olive oil, tomatoes, garlic and Asian because of the coconut milk and ginger. Coconut milk is a hidden gem at your grocery store. It adds nice body to your sauce or even for a stew believe it or not. It doesn’t add too much flavor but it certainly makes your sauces/stews have a creamy consistency, which I tend to enjoy. You can pair this with brown or white rice or pasta because the sauce is creates is versatile for either one. Or serve with a nice green vegetable for that extra fiber! As usual of most of my recipes, this is a pretty simple and quick recipe you can whip up after a day at work. The most time consuming part of the recipe is simmering the sauce and waiting to eat. Enjoy!
1 lb chicken breast, butterflied
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ginger, grated
1 cup chicken stock
1 cup coconut milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 14.5 oz. can diced tomatoes, drained
1. In a large skillet, heat the oil on medium heat and brown the chicken breasts on both sides. Remove and set aside.
2. In the same pan, add more oil and saute the garlic, ginger, stock and coconut milk. Bring to a boil.
3. Add the can of tomatoes and the chicken into the pan. Reduce the heat to medium-low and cook for about 15 minutes. Stir occasionally and baste chicken with sauce. Cook until the chicken is cooked through. Serve with white or brown rice.