Ingredients
2 Tbsp Avocado Oil or olive oil2 Tbsp Avocado Oil or olive oil
1 lb Skinless boneless chicken breast sliced1 lb Skinless boneless chicken breast sliced
Kosher salt and pepper, to taste kosher salt and pepper, to taste
2-3 Garlic Cloves finely grated2-3 Garlic Cloves finely grated
2 Tsp Fresh Ginger finely grated2 Tsp Fresh Ginger finely grated
1 Tbsp Lemongrass paste1 Tbsp Lemongrass paste
14 oz Coconut milk 1 can14 oz Coconut milk 1 can
1 Tbsp Fish Sauce1 Tbsp Fish Sauce
1 Large Zucchini cut into half-moons1 Large Zucchini cut into half-moons
1 Green Pepper chopped1 Green Pepper chopped
1 Cup Frozen green peas thawed1 Cup Frozen green peas thawed
1 cup fresh or frozen green beans (thawed if frozen), cut into 1.5'' pieces1 Cup Fresh or frozen green beans (thawed if frozen), cut into 1.5'' pieces
OPTIONAL GARNISHES:
1-2 Scallions thinly sliced to garnish1-2 Scallions thinly sliced to garnish
1-2 Freshly chopped cilantro to garnish1-2 Freshly chopped cilantro to garnish
1 Jalapeño or green chili thinly sliced to garnish1 Jalapeño or green chili thinly sliced to garnish
Lime wedges, to serve lime wedges, to serve
Instructions
Heat oil in a medium pot or skillet over medium-high heat.
Add the chicken and season with salt and pepper to taste. Sear until golden on the sides, about 4-5 minutes.
Add in garlic, ginger, and lemongrass paste and continue to cook for 2-3 minutes stirring constantly.
Add coconut milk, fish sauce, mix and bring to simmer. Cook for 6-8 minutes, until chicken is cooked through and sauce is reduced.
Stir in veggies, and continue to cook for 2-4 minutes, until just softens. Take off the heat and serve next to cooked brown rice.
Add garnishes of choice and enjoy!