- Main Entree
A dish that is fragrant with many spices that add so much flavor! If you like Thai food, you will probably like this chicken entree.
Cut chicken into 1" pieces. Place in a medium bowl. In a small bowl, stir together the spices. Sprinkle over chicken, toss to coat. Cover and let stand at room temperature for 30 minutes or in the refrigerator for 1-2 hours.
In a large non-stick skillet, cook and stir chopped onion, garlic and jalapeno (if using) in hot oil over medium-high heat for 2 minutes. Remove, reserving drippings in skillet.
Add about half of the chicken, cook and stir for 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from skillet. Cook remaining chicken, additional oil as needed. Remove from skillet.
Stir together coconut milk and cornstarch. Carefully add to the skillet. Cook and stir until thickened and bubbly.
Add chicken, cooked onion mixture, snipped basil and ginger root to the skillet. Cook and stir about two minutes more to heat through.
Serve over rice. Garnish with basil if desired.