{Be Nourished} Chicken Thai

I love scouring the internet for new recipes.  When I came across this delicious Thai chicken and broccoli dish created by Landria at Stir It Up (who, by the way, is a nutrition counselor and knows what’s up when it comes to eating healthy!), I couldn’t wait to make it.  And I wasn’t disappointed.  It’s not complicated, it doesn’t take too long to make, and it’s a ton of food.  Fantastic leftovers, have a dinner party for your friends, or feed a family of 5 or more!

I added some traditional Thai spices because I have them, and so the starred items are optional.  I didn’t have carrots, but I thought they would be an awesome addition.  You could even sub out some of the meat if you aren’t a big meat eater and add more veggies.  This is a very versatile recipe.

Ingredients

2 lbs chicken breast, cut into bite size pieces
1 tbsp coconut oil
16 oz frozen broccoli, or 4 cups fresh
4 carrots, cut into bite size pieces*
1 cup canned coconut milk (I love Thai Kitchen coconut milk)
½ teaspoon sea salt or real salt
2 tsp curry powder
1 tsp smoked paprika (I don’t like smoked paprika so I used regular, but in Thai cooking, smoked paprika is traditionally used)
1 tsp coriander*
1  tsp turmeric*
2 cloves garlic*, chopped
2 shallots*, chopped
1 green onion*, chopped
1 ½ cups quinoa (or rice)

Instructions

Cut chicken into large cubes.
Chop garlic and shallots.
Start quinoa or rice.
Heat coconut oil in wok, then add chicken and brown on all sides.
Steam broccoli (and carrots, if you add them) a little while the chicken is cooking.
Add broccoli and the rest of the ingredient to the wok with chicken.
Cook on low for about 15 minutes or until chicken is thoroughly cooked and the liquid cooks down.

Enjoy!  Serve over quinoa (or rice, or even cauliflower rice) and top with some green onion.