Friday, September 17, 2010


Here's a new chicken recipe that we tried a few nights ago & it was so YUMMY!  It wasn't a freezer meal recipe--but I froze it & it worked well!  The kids said it was better than Panda Express Orange Chicken--which is a favorite and it was with boneless skinless chicken breast & I used lite coconut milk for the sauce--so WAY healthier!  I love it when I find a recipe that all the kids like!  YAY!

Sticky Coconut Chicken

6-8 boneless skinless chicken breasts
1 T. fresh ginger, minced or grated
1 t. pepper
1 t. red pepper flakes
1 T. soy sauce
2 T. coconut milk

Coconut Glaze:
3/4 c. rice vinegar
3/4 c. granulated sugar
3 T. soy sauce
1 t. fresh ginger or ginger powder
1 t. crushed garlic
1 can coconut milk (minus 2 T. for marinade)
1 t. red pepper flakes
Rice, cooked

Directions: Place chicken breasts into a large Ziploc bag. Add the coconut milk, ginger, soy sauce, and red pepper flakes. Combine coconut glaze ingredients and put in quart size freezer bag. Label & Freeze.

To Prepare: Grill chicken breasts on a hot grill and begin to make coconut glaze. While the chicken is grilling, bring glaze ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. Once it begins to thicken however, immediately take off the heat. (You can use a little cornstarch mixed w/ water if necessary.) Serve over rice.

1 comment:

Huston Family said...

I'll have to try this one. Last time I tried orange chicken I burned down my kitchen! This one looks a little safer.

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