Thai Coriander Chicken

• 1 Tablespoon Sesame Oil
• 1 Tablespoon Vegetable Oil
• 3 cloves Garlic, Crushed
• 1 Tablespoon Coriander Seeds, Sightly Crushed With The Flat Side Of A Knife
• 2 whole Chicken Breasts, Sliced Thinly
• 1/2 cups Chopped Fresh Cilantro
• 1 Tablespoon Fish Sauce
• 3 Tablespoons Soy Sauce
• 1/4 cups Brown Sugar
• 1/2 whole Onion, Sliced
• 1 cup Savoy Cabbage Sliced, Thinly
• 1/2 cups Carrots, Shaved With A Vegetable Peeler
• 1 teaspoon Crushed Red Pepper Flakes

1. Place sesame oil, and vegetable oil, garlic and coriander seeds in a large saute pan.
2. Heat over medium until spices become fragrant.
3. Add chicken and cook 5 minutes until no longer pink then add fresh cilantro, fish sauce, soy sauce and sugar.
4. Bring to a simmer.
5. Add the onion, cabbage and carrots.
6. Cook until liquid has been absorbed and vegetables are crisp tender.
7. Garnish with additional cilantro, red pepper flakes and serve over rice, plain or with my Creamy Peanut Sauce.

sesame oil, vegetable oil, garlic, coriander seeds, chicken breasts, fresh cilantro, fish sauce, soy sauce, brown sugar, onion, savoy cabbage, carrots, red pepper

Taken from tastykitchen.com/recipes/main-courses/thai-coriander-chicken/ (may not work)