Here’s another recipe that I threw together based off of the vegetables that needed to be used, and the stockpile of quality coconut milk I have on hand – that stuff is quickly becoming a staple to have on hand, as is cilantro.
Spicy Coconut Chicken Saute
- 1 can coconut milk (I use Natural Value)
- 2 TBSP coconut oil (wanted a fat source)
- Bok choy
- Roasted shredded chicken
- Black peppper
- Crushed red pepper
Pour 1 can of coconut milk into saute pan and add the 2 TBSPs coconut oil. Sprinkle generously with crushed red pepper and fresh ground black pepper. Add broccoli and bok choy and saute until cooked, but not mushy, sprinkling with more crushed red pepper (I was feeling the spice). I used leftover roasted chicken that I shredded, but you could add any protein source. I added the meat last as it just needed to be heated.
I filled up a bowl, and topped with a generous handful of cilantro, and then drizzled with sriracha.