Five Spice Coconut Chicken |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Everyday with Rachael Ray. August 2007 Ingredients:
1/3 cup unsweetened coconut milk, plus |
1 tablespoon unsweetened coconut milk |
2 tablespoons honey |
1 teaspoon honey |
1 tablespoon lime juice |
1 teaspoon lime juice |
2 tablespoons soy sauce |
1 garlic clove, finely chopped |
2 1/2 teaspoons chinese five spice powder |
1 teaspoon salt |
8 boneless chicken thighs, pounded flat (about 2 pounds total) |
1/2 lb sugar snap pea |
cooked white rice, for serving |
Directions:
1. In a small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice. Set aside.
2. In a large bowl, combine the remaining 1/3 cup coconut milk, 2 tablespoons honey and 1 tablespoon lime juice with the soy sauce, garlic, five-spice powder and salt.
3. Add the chicken thighs, coating well. Marinate for 15 minutes.
4. Meanwhile, bring a medium pot of salted water to a boil. Add the sugar snap peas and cook for 1 minute; drain. Transfer to a medium bowl and toss with the reserved coconut-honey dressing.
5. Preheat a grill or grill pan to medium. Grill the chicken thighs for about 4 minutes on each side, until cooked through. Serve with the sugar snap peas and rice.
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