Today was not the day I had planned. I’ve had a cold for a week and an 8-hour work day? I just wasn’t feelin’ it. Nevertheless, I wasn’t feeling awful, just a little stuffed up and run down so I went to work thinking, “I’ll go in at 7:00 and leave early”. You know how that goes…..
Thanks goodness for this Aldi-inspired, cold-busting, Singapore Street Style Coconut Chicken.
Honestly, I love Aldi and I always keep a few of their simmer sauces in my cupboard to doctor up on days JUST LIKE THESE, when I don’t have the time or the energy to cook, but I want something hot, satisfying, and full-of-flavor. If you don’t have this particular simmer sauce, you can make this recipe with any other Asian- or Indian-inspired simmer sauce. It will work just fine but do take note: the nutrition analysis provided below is for the simmer sauce I used.
On to the recipe…!
Today, when I entered the house at 5:30 p.m., I honestly had no idea what Mr. EN and I would be eating for dinner. Nothing thawed. No leftovers. And absolutely no motivation to cook. Thankfully, while blowing my nose and staring bleary-eyed into the fridge two things caught my eye: 1.) a bottle of The Exquisite Collection, 2017 Sauvignon Blanc (also purchased at Aldi and to be consumed purely for medicinal purposes) and 2.) a handful of just-a-bit-shriveled local peppers that I bought a week ago at one of our local farm markets for 25 cents each.
Shazam, I thought. Let’s make dinner!
You cannot mess up this dish and it’s capital E – Easy! Plus it’s….
- Loaded with Vitamin C – due to the colorful peppers. Just one red pepper has almost three times the Vitamin C of one fresh orange (about 190 mg). Talk about cold-fighting power!
- Veggie-full – If you scoop a good portion of veggies and pineapple onto your chicken each serving of this dish gives you more than one cup of vegetables and fruit, which everyone needs to eat more of.
- Versatile – You can honestly add any other veggies you have and like. I used peppers because I had them but broccoli, cauliflower, carrots, or cabbage would be delicious too.
- A bit spicy, but not too much. I found the simmer sauce to be a little bland for my taste but that could be because of my cold. See the directions below for what I added to punch up the flavor. Like a little less punch? Choose milder peppers and skip the red pepper flakes.
How are you feeling this week? I’m going to keep my fingers crossed that this cold I currently have is the only one I’ll get this season. Healthy or sick, if you like easy, healthy, no-fuss meals you’ll want to add this Singapore Street Style Coconut Chicken to your weekday repertoire.
Peace, love and good eats; from our empty nest to yours.
Trending in the EN Kitchen: Singapore Street Style Coconut Simmer Sauce, purchased at our local Aldi Store.
Singapore Street Style Coconut Chicken
Yield 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh boneless, skinless chicken thighs
- Salt
- Pepper
- ½ to ¾ of a 16-oz. ounce jar of Singapore Street Style Coconut Simmer Sauce
- 2-3 large peppers, cut into strips
- 1 medium onion, sliced
- Pinch red pepper flakes
- ½ teaspoon garlic powder or two cloves thinly sliced fresh garlic
- ½-1 cup pineapple tidbits or chunks and ¼ cup pineapple juice (from the can)
- 2 tablespoons chopped green onion
- Optional – fresh lime juice, toasted coconut, and/or chopped fresh cilantro
Instructions
- Sprinkle the chicken on both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium heat.
- Place the chicken in skillet and cook, turning once or twice, until brown on both sides.
- Pour the simmer sauce over the chicken and stir in the garlic powder, red pepper flakes, pineapple, and pineapple juice.
- Simmer over medium-low heat for 5-10 minutes, or until the chicken is almost cooked through.
- Add the peppers and onions, stir, and continue to simmer until just tender (about five minute more).
- Remove from heat and serve over cooked rice or quinoa; spooning the veggies and sauce over the chicken.
- Top with green onions and optional fresh lime juice, toasted coconut, or chopped cilantro.
Notes
- I used one red pepper, one yellow pepper and one large Poblano pepper.
- This recipe serves 4 but can easily be cut in half.
- The nutrition analysis does not include quinoa or rice.
Nutrition Facts
Serving Size 1 1/2 thighs and a cup of veggies with sauce
Amount Per Serving | ||
|---|---|---|
Calories 288 | ||
% Daily Value | ||
Total Fat 15 g | 23% | |
Sodium 560 mg | 23% | |
Total Carbohydrates 26 g | 9% | |
Protein 24 g | 48% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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