Thai-Style Chicken in a Skillet
It provides solid protein and fats without a heavy sauce, while zucchini and bell pepper add volume and a little fiber. Coconut cream, ginger, and garlic give the dish a gently spiced deeper flavor, so it stays vivid even without sugar or starch.
Cut the boneless skinless chicken thigh (190 g) into pieces, dice the zucchini (200 g), and slice the bell pepper (90 g) into strips. Finely chop the garlic (4 g).
Heat the ghee (5 g) in a frying pan and cook the chicken for 5-6 minutes until the pieces firm up and start to brown. Add the zucchini (200 g), bell pepper (90 g), garlic (4 g), ground ginger (1 g), table salt (to taste), and black pepper (to taste).
Cook for another 4-5 minutes, stirring from time to time, then pour in the coconut cream (25 g) and simmer over low heat for 3-4 minutes. At the end add the lemon juice (5 g) and parsley (5 g), stir, and serve at once while the vegetables still keep some texture.
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