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Ingredients:

1 cup full fat canned coconut milk, separated

½ yellow onion, chopped

2 red chilies, seeded and finely chopped

2 cloves garlic, minced

½ to 3/4 pound boneless skinless chicken breasts, chopped into bite sizes

3 cups cooked brown rice

1 quart Chicken Broth

1 (7-ounce) packet Saffron Road Lemongrass Basil Simmer Sauce

3 tablespoons fresh lime juice

1 (10-ounce) can yellow corn, drained

½ teaspoon sea salt, to taste

¼ cup fresh basil leaves, thinly sliced

 

 Instructions:

  1. Heat 1/3 cup of the coconut milk in a large stock pot over medium-high heat. Add the yellow onion and red chilies and sauté, stirring frequently, until softened, about 8 to 10 minutes.
  2. Add the garlic and chicken and cook 1 to 2 minutes to brown the chicken, but don’t cook through.
  3. Add the cooked brown rice, chicken broth, Lemongrass Basil Simmer sauce, lime juice, corn, and sea salt, and stir well.
  4. Bring to a gentle boil, then immediately lower heat to a simmer. Cover and cook 10 minutes, or until chicken is cooked through.
  5. Serve with fresh basil.

 

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4

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