Cream of Coconut Chicken

I tried several recipes for chicken in Coconut Sauce and just could not find one that suited me. I adapted another recipe to make this one and am very pleased with the results. My father thought it was a little too sweet, but I loved it, just like I get at a Chinese restaurant.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb  chicken tenders
• 1⁄2 cup  finely chopped sweet onion
• 1⁄4 cup carrot, shredded
• 3  garlic cloves, minced
• 1  tablespoon  jalapeno pepper
• 1  teaspoon chili pepper
• 1  teaspoon ground ginger
• 1⁄2 teaspoon salt
• 2  tablespoons lemon juice
• 1 (15 ounce) can cream of coconut
• 2  tablespoons extra virgin olive oil

Directions

1. In a large skillet, over med-high heat, sauté onion and garlic.
2. Cut chicken into medium size pieces and place in skillet and brown both sides.
3. Reduce heat to medium.
4. Add carrots and jalapeno peppers, continue cooking.
5. Add spices to coconut milk and mix well.
6. Pour mixture over chicken in skillet and cover.
7. Continue to cook over medium heat until chicken is done; about 30 minutes.
8. Stir occasionally to keep from sticking.