Leftover Coconut Chicken
A Southeast Asian condiment made with fermented fish, fish sauce is found in the ethnic section of many supermarkets, or you can substitute 1½ tablespoons of soy sauce. Serve this flavorful dish with steamed jasmine or basmati rice.
Preparation time: 5 minutes
Cooking time: 5–7 minutes
INGREDIENTS | SERVES 4
- ½ cup light coconut milk
- 3 tablespoons peanut butter
- 1 tablespoon brown sugar
- 1 tablespoon Asian fish sauce
- 1 tablespoon lime juice
- 1 teaspoon Tabasco sauce
- 1 tablespoon olive oil
- 1 teaspoon bottled minced garlic
- 1 pound cooked chicken meat
- 1 cup drained canned asparagus
In a medium mixing bowl, whisk together the coconut milk, peanut butter, brown sugar, fish sauce, lime juice, and Tabasco sauce.
Heat the olive oil in a skillet on medium-high heat. Add the garlic.
Add the chicken and asparagus. Cook for a minute, stirring, to heat through.
Whisk the coconut milk mixture one more time. Add it to the pan and bring to a boil
Cook for another minute, stirring to blend all the flavors. Serve hot.
Storing Leftover Food
Always store leftover food within two hours after cooking, in shallow, sealed containers. With a few exceptions, most leftover food can be used safely for up to three days. Throw away any stored food that looks unusual or has a strange odor.