Wednesday, December 1, 2010

Un-Americanized version of Chicken Divine

Does this look familiar? Picture it on a bed of fluffy jasmine rice, covered with cheese and ... no, I guess it really doesn't look like my beloved Chicken Divine recipe. And according to Bryan, it doesn't taste very similar either, even though it has the same two main ingredients: broccoli and chicken.

Well, I suppose it's possible leaving out the condensed cream of chicken soup, mayonnaise and cheddar cheese did de-Americanize it a bit, but since I added a can of coconut milk in its place, was it much healthier? (Um, yes, actually I think it was.)

Anyway, what it all comes down to was that I really wanted to make Chicken Divine but was lacking a few of the more "American" ingredients, so I had to Asianize it a bit. Here goes:

Coconut Chicken Divine
2 chicken breasts, cut in chunks
2 cloves garlic, minced
1/2 t. salt
1 T. canola oil
1 large stalk broccoli, cut in bite-size pieces
1 can coconut milk
1-2 T. curry
1/2 t. red pepper flakes (optional)
1 T. lemon juice

Cut chicken in chunks, then massage with garlic and salt, and let marinate for about 2 hours in the fridge.

Heat oil in skillet to medium high. Add chicken to skillet and cook until no longer pink on the outside, about 10 minutes. Remove from pan, then add broccoli to pan and stir-fry until color brightens, about 5 minutes. Return chicken to pan, then add coconut milk, curry and red pepper flakes, if using, as well as more salt to taste, then simmer until chicken is done, about 15 minutes.

Add lemon juice, then serve over rice.

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