Forewarning: The sauce for this dish is addictive. Really. I am already thinking of other dishes I can use this in. This is an easy to make and clean up dish. I like that kind of dish.
- 13.5 oz. coconut milk
- 3 tbsp cilantro, fresh, chopped (Reserve 1 tbsp for garnish)
- 1 tbsp maple syrup
- 1 1/2 tsp red thai curry paste
- 1 tsp ginger root, grated
- 1 lime, zested
- pinch sea salt
- 1 tsp arrowroot
- 1 lb. chicken breast tenders
- 1 tbsp toasted sesame oil
- 1 broccoli, head
- 1 tbsp sesame seeds
In a medium bowl, whisk together coconut milk, cilantro, maple syrup, curry paste, ginger, lime zest, salt, and arrowroot. Add chicken to marinade. Refrigerate at least 1 hour or up to 3 hours.
Preheat oven to 400 degrees. On a sheet pan arrange broccoli and drizzle sesame oil. Remove chicken from marinade and place on sheet pan. Roast for 10 minutes. Stir, and roast for 5-10 minutes longer, until chicken is cooked through and tender. Sprinkle sesame seeds over broccoli. Garnish chicken tenders with cilantro.
While the chicken and broccoli are roasting in the oven; in a saucepan bring the marinade to a boil and reduce liquid to half. Now you can either spoon sauce over chicken or like we did, pour it over the broccoli and chicken tenders. Yum. Serve. Eat. Enjoy.