Spicy Thai Chicken over Coconut rice
1 ½ lbs. chicken breast and thighs, boned and cubed
1 cup of snow peas, that have been blanched
2 small jalapenos, seeded and minced
4 garlic cloves, minced
2 shallots, minced
1 cup loose fresh basil leaves, torn
2 tablespoons fish sauce
2 tablespoons low sodium soy sauce
1 teaspoon Agave
Salt and Pepper
1 ¼ cups jasmine rice
1 can coconut milk, 13.5 oz.
Salt and pepper
Lime wedges for garnish
Start the rice first, combine all the rice ingredients in a large sauce pan along with ¾ cups of water, cover, bring to a boil, reduce heat and simmer until done, about 25 minutes.
In a small bowl whisk, together the fish and soy sauces, along with the Agave and set aside.
In a large skillet over medium/high heat, drizzle olive oil and sauté the shallots until soft, then add the garlic and half the jalapenos, sauté for 30 seconds. Now add the chicken, reduce heat to medium, and brown chicken. When chicken is just about cooked through add the sauce mixture and the balance of the jalapenos, snow peas and sauté for about 30 seconds then add the basil, turn off heat and stir to combine.
Serve over the coconut rice with lime wedges.