To create the perfect sauce for this chicken simply allow the meal to simmer until the sauce thickens, taking care not to overcook the chicken. This meal works well with zucchini noodles or spaghetti squash and is great on it’s own as a main dish. When I’m not adding a side dish I double the asparagus, mushrooms and use about 1.5 times the amount of sauce.
When adding the coconut milk it is best to allow a can to chill in the fridge, then skim the fat off the top into a measuring cup. Fill the rest of the measuring cup with the liquid coconut water until it’s filled to the 1 cup line. Mix this thicker milk into the dish for thicker sauce.
If a gravy is desired, double the sauce and add arrowroot powder before boiling. To allow the arrowroot to meld into the sauce without clumps mix with 2-4 tablespoons of water, using a fork or whisk to mix thoroughly. Add the arrowroot to the pan and the sauce will thicken into a delicious gravy that accompanies cauliflower rice or mashed plantains well.