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
  1. In a medium mixing bowl, whisk together the coconut milk, peanut butter, brown sugar, fish sauce, lime juice, and Tabasco sauce.

  2. Heat the olive oil in a skillet on medium-high heat. Add the garlic.

  3. Add the chicken and asparagus. Cook for a minute, stirring, to heat through.

  4. Whisk the coconut milk mixture one more time. Add it to the pan and bring to a boil

  5. 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.

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