Tropical Chicken Strips
Ready In: 25 mins
Serves: 4
Yields: 1 meal
Ingredients
- 2 lbs chicken breasts (cut into thin strips)
- 1 (14 ounce) can coconut milk
- 1 tablespoon dark brown sugar
- 2 tablespoons honey
- 1 lemon (juice of)
- 2 tablespoons balsomic vinegar
- 2 tablespoons orange marmalade
- 1⁄2 cup cilantro (chopped)
- 1 ripe tomatoes (chopped)
- 1 teaspoon cumin
- 1 tablespoon curry powder
- 1⁄4 teaspoon black pepper
- 3 tablespoons olive oil (for frying)
Directions
- Combine all ingredients except chicken and olive oil in a bowl and stir, and set aside.
- Marinade chicken strips for 1-12 hours in refridgerator.
- In a large frying pan place 3 tablespoons olive oil, and heat.
- Let chicken strips drip off excess marinade, and place in heated frying pan. DO NOT PLACE TOO MANY IN AT ONCE.
- Let chicken strips become golden on one side, and then turn to the other side to finish cooking.(about 3-4 minutes per side).
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