Saturday, March 3, 2012 a Thai Coconut Chicken Date

The Chicken & The Sauce
4-6 Chicken Breast
3 Garlic Cloves
1 Jalapeno
1-1/2 in. Ginger (Peeled)
6 Tbs Cilantro (Chopped)
2 Limes (Zested & Juiced)
3 Tbs Soy Sauce
1-1/2 Tbs Sugar
3/4 Can Coconut Milk

Cut Chicken into strips and place into a bowl. Place the rest of the ingredients together in a food processor or blender. Once blended pour enough over the Chicken to coat.

Pan fry the Chicken and drain the liquid as needed. Place the rest of the sauce into a sauce pan and bring to a boil for a few minutes.

The Coconut Rice
Follow cooking directions on the rice but substitute quarter to half the water with the coconut milk. I learned this does not work in a rice cooker, the coconut milk tricks it into thinking it's done when it's not. It's best to use a saucepan, it doesn't take as much time as the rice instructions say and it may need more liquid than required, watch it carefully so it doesn't burn.



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