Corrie’s Thai-Style Chicken and Veggies
3 T olive oil
1 medium yellow onion, chopped
1 ½ lbs boneless, skinless chicken breasts, cut crosswise into strips
Salt and pepper
2 c chicken broth
1 c unsweetened coconut milk
1 c broccoli florets
8 ears canned baby corn, cut crosswise in half
½ c drained canned sliced bamboo shoots
1 T sweet chili sauce
1 T Asian fish sauce
Juice of ½ lime
1 T cornstarch
Rice for serving
1. In a medium saucepan, warm the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, 3-5 minutes. Add the chicken, season with salt and pepper, and cook until just done, 5-7 minutes. Remove the chicken and reserve.
2. In the same pan, combine the broth, coconut milk, broccoli, baby corn, bamboo shoots, chili sauce, fish sauce, and lime juice. Boil gently until the broccoli is just tender, 3-4 minutes.
3. Meanwhile, in a small cup, combine the cornstarch with 1 T water and stir until smooth. Add the cornstarch to the pan and let boil, stirring, until slightly thickened, about 1 minute. Add the chicken and simmer until heated through. Serve with rice.