YOUR SOLIN GENERATED RECIPE
Coconut-Ginger Chicken Panang with Cauliflower Rice
Savor the aromatic fusion of coconut and ginger in this vibrant Chicken Panang, perfectly paired with light, fluffy cauliflower rice. The tender chicken is infused with a delightful blend of red chili, garlic, and fresh ginger, enriched by the subtle creaminess of light coconut milk. A squeeze of lime and a handful of basil finish this dish with a refreshing tang, creating a satisfying meal that balances bold tropical flavors with a clean, fitness-friendly profile.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Light Coconut Milk
1 tbsp Fresh Ginger, grated
1 Garlic Clove, minced
1 tbsp Red Chili Paste
1 cup Cauliflower Rice
1/4 cup Red Bell Pepper, diced
1 tsp Coconut Oil
Handful of Fresh Basil
1 tbsp Lime Juice
PREPARATION
Begin by cutting the chicken breast into bite-sized pieces and season lightly with salt if desired.
In a pan, heat the coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant.
Stir in the red chili paste and toss the chicken pieces, cooking until they start to brown on all sides.
Pour in the light coconut milk and allow the mixture to simmer gently for 5-7 minutes, letting the flavors meld and the chicken cook through.
In a separate skillet, lightly sauté the cauliflower rice and diced red bell pepper over medium heat until just tender, about 3-4 minutes.
Combine the chicken and its aromatic sauce with the sautéed cauliflower rice. Squeeze in lime juice and toss in fresh basil leaves.
Serve warm, garnished with additional basil if desired, and enjoy your vibrant and nutritious coconut-ginger chicken panang dish.