Frango com coco e limão-taiti

Ingredientes

• 2 large chicken breasts (cut into 1" pieces)
• 1/2 medium onion (chopped)
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• Salt & pepper (to taste)
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (minced)
• 1 (13.5 ounce) can coconut milk ((full fat))
• 1 tablespoon lime juice + zest of 1 lime
• 1 teaspoon brown sugar
• 1 small handful fresh basil (chopped (or more, to taste))
• 1 small handful fresh cilantro (chopped (or more, to taste))
• 1 small handful scallions (chopped (or more, to taste))

Modo de preparo

1. 1

   Cut up the chicken into bite-size pieces and sprinkle them with the garlic powder and some salt & pepper (I just do this right on the cutting board).

2. 2

   Chop the onion then add it to a deep skillet over medium-high heat along with the olive oil. Sauté for 5 minutes.

3. 3

   Add the chicken to the pan and cook it for about 5 minutes (stir it occasionally). Transfer chicken to a plate and set aside.

4. 4

   Stir in the garlic and ginger, and cook for 30 seconds.

5. 5

   Add in the coconut milk (shake the can first), lime juice + zest, and sugar. Reduce the heat to medium and let it simmer for about 10-15 minutes or until the sauce is somewhat reduced. This won't be a thick sauce, but reducing does help concentrate flavors and thicken it up a bit.

6. 6

   Add the chicken back into the pan and cook for a few more minutes. Stir in the cilantro, basil, and scallions right before serving. Season with extra salt & pepper as needed. This dish goes well with rice. I serve it with extra lime wedges (and you can top each bowl with extra cilantro/basil/scallions too if you wish).