Thai Coconut Chicken with Pineapple Salsa

Ready in 60 minutes

Serves 4-5 people

Recipe from Martha Stewart
Photo by Ryane Liebe

1 1/2 pounds Pine View Farms chicken thighs, bone and skin removed, cut into 1/2-inch-wide strips

Coarse salt and freshly ground pepper

1 tablespoon peanut or safflower oil

2 tablespoons minced garlic

1 tablespoon minced peeled fresh ginger

2 teaspoons fish sauce

1 cup well-shaken coconut milk

1 1/2 cups chopped fresh pineapple, divided

1/3 cup chopped scallions

1 Thai chile, thinly sliced crosswise

2 cups cooked rice (preferably sticky), for serving

Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.
Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.