THAI SPICY CHICKEN

Servings:          2-3 Servings

Ingredients:

300 g.    Boneless skinless chicken breasts

½ cup    Chili sauce

1 tbsp.   Kikkoman sauce

1 cup     Coconut Milk or Whipping Cream

1 tbsp.   Vegetable Oil

1 tsp.     Sugar

½ cup    Milk/Reduced Fat Milk

1 tbsp.   Garlic, finely chop

½ cup    Onion, finely chop

1 tsp.     Dried Bay leaves (Better if you use 2-3 Fresh Bay leaves)

1 tsp.     Dried Basil leaves, crushed (Better if you use Fresh Basil leaves for decorating on top)

Make it:

• In nonstick skillet, heat oil over medium-high heat place garlic, onion and chicken stir until the chicken meat half-done or until chicken is no longer pink then set aside.
• In saucepan, melt coconut milk 1 min. then scoop out two tablespoons, (Reserve for topping) then add Chili sauce mixed well two minutes, stirring occasionally.
• Add the stir-fried chicken, mixed well, bring to boiled.
• Add milk, Kikkoman sauce, Sugar, Bay and basil leaves stir 2 min or until chicken is done.
• Transfer to a dish, top with the remaining coconut milk. You can serve over rice, for two or three. 

Enjoy!