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.

Thai Inspired Chicken with Summer Vegetables

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