Asian Braised Chicken with Almond Milk
Author: Hidemi Walsh
Serves: 2 servings
- 2 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 tablespoons soy sauce (see note above for gluten-free)
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 bay leaf
- ½ cup unsweetened almond milk
- 2 tablespoons minced scallions, green parts only
- Cooked jasmine rice, to serve
- Rinse chicken thighs under cold running water and pat to dry with paper towel. Cut each chicken thigh into bite size.
- In a large skillet, heat olive oil and cook garlic over medium heat until fragrant.
- Add chicken thighs and cook until brown.
- Stir in soy sauce, sugar, rice vinegar and bay leaf. Reduce heat to medium-low heat, cover and simmer for 10 minutes.
- Uncover, add almond milk to the skillet and simmer for another 5 minutes.
- Take the bay leaf out and stir in minced scallions.
- Serve with cooked jasmine rice.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/asian-braised-chicken-almond-milk
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