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Thai Chicken Stew

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“This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT II. The recipe originally called for soy milk, but I’d make it with coconut milk. You could easily make this vegetarian by using tofu and vegetable broth. Do what you like. 4 servings”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Sauté for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
  2. Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
  3. Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
  4. Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.

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