Coconut Ginger Chicken & Vegetables

April 1, 2014

inpotLast night (or I should say, the better part of yesterday) I made this. It was delicious.

I found the recipe [here]

As usual I made some alterations. Again, some because of necessity and some out of taste. Here’s what I changed and why…

1. I had some chicken thighs that still had the skin and bone so it took me a considerable amount of time to skin, bone and cut them up. Buy skinless, boneless and save about 45 minutes. Also I have no idea how much I used. It was probably 8 thighs total.
2. I only had one can of coconut milk and it was light. So there was no “cream”. So I used the one can of coconut milk and then another can-full of Almond Breeze Coconut-Almond milk. This considerably brought down the fat and calories.
3. She suggests a bag frozen veggies. I used fresh, mostly just what I had on hand.
4. I also garnished with some fresh Thai basil. It was a lovely addition.

The only thing I’d change next time is to use ONLY the Almond Breeze and to add the snow peas right at the end so they stay a bright green.
You can click the link above for the original recipe, here’s mine:

Slow-Cooker Coconut Ginger Chicken & Vegetables-Revised

Serving Size : 6 Preparation Time :1:50

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cloves garlic — peeled
2″ piece ginger — cut
1 small white onion — peeled, quartered
1 tablespoon olive oil
2 pounds skinless chicken thighs — boneless, cut into big chunks
28 ounces coconut almond Milk
2 tablespoons cornstarch
1 can baby corn
1/2 cup snow peas — or other veggies of choice
3 small sweet peppers — sliced
5 medium button mushroom — quartered
For the spice blend
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground galangal
1/2 teaspoon mustard seed, ground
1 teaspoon salt
1/2 cup chopped fresh basil
4 whole scallion — sliced 1/2″ thick

Combine ingredients from the spice blend together and set aside. (Note: I used galangal and mustard because I didn’t have any turmeric, if you have that, use it, it’s easier.)

In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.

In a large pan, heat olive oil. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.

Move aromatics to one side of the pot and add chicken pieces to the pot. The chicken should get thoroughly coated with the spice mixture. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot.(note: I did this differently from the way she did).

Transfer this to the crock pot. I actually “de-glazed” the pan a little with some of the almond-coconut milk then added it to the crock pot.

Pour the almond-coconut milk over the chicken; it should just barely cover the chicken.

Drain and rinse the corn cobs and chop in half. Add to the slow-cooker. Cook on low for 4 hours.

Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot. (note, I just mixed it with some of the sauce because my coconut milk didn’t have cream–it never really thickened).

I actually served it over a mixture of white rice (leftover from Chinese takeout) and cauliflower rice which is just raw cauliflower chopped fine in the food processor and heated up with the rice in the microwave.

Coconut Ginger Chicken & Vegetables

Per Serving (excluding unknown items): 206 Calories; 6g Fat (27.4% calories from fat); 20g Protein; 18g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 441mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

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