Thai Inspired Chicken with Summer Vegetables
The most time consuming part of this recipe is slicing the chicken, but it goes pretty quick if you use a sharp knife. This is one of my favorite things to make in the summer because it is light, relatively easy, and surprisingly flavorful. I would have to say it does not smell the best while cooking, but don’t let that deter you.
1 Tbsp coconut oil
1/2 large white onion roughly chopped
1 red, yellow, or orange pepper cut in chunks
2 Tbsp raw sugar
4 Tbsp high quality fish sauce
1.5 to 2 pounds chicken sliced in bite size super thin strips
~5 oz (half of a large) cucumber sliced paper thin
10 oz fresh pineapple cut in chunks
2 tomatoes chopped
Add the coconut oil to a large pot and set over medium high heat. When your pot is warm add the onion and pepper and saute stirring occasionally for 6 to 9 minutes until the peppers and onion begin to soften. Then add the sugar and fish sauce and dump the chicken in. Stir until the chicken is almost cooked through, 2-3 minutes. Add the thinly sliced cucumber and mix for about 2 minutes. Add the pineapple and let it cook for another minute. Last mix in the tomato chunks and turn off the heat. Serve over short grain brown rice.
