Ginger Coconut Mushroom Chicken
1lb boneless, skinless chicken thighs or breasts
2 garlic cloves, minced or sliced
½ sweet onion, chopped
2 cups coconut milk
3 tablespoons freshly grated ginger or 3 drops ginger essential oil
3-4 cups of favorite mushrooms: cremini, shiitake, oyster, etc
In a large skillet on medium heat with about a tablespoon of oil or fat, sauté onions and garlic until onions are translucent.
Add the coconut milk and mushrooms and bring to a boil. Cover and simmer.
In a separate frying pan with about a tablespoon of oil or fat, place the chicken thighs in the skillet and cook on medium high heat for 10 minutes on both sides (or you can throw them on the BBQ not on direct flame – no charring).
Remove chicken from skillet or grill and cut into semi-small pieces. Add to the coconut/mushroom mixture. Stir and cook uncovered until liquid has reduced down to desire thickness.
Serve with vegetable on the side (sauce fully thickened) or over cauliflower rice (sauce slightly runny)