Five-Spice Coconut Chicken
Courtesy of Every Day with Rachael Ray 5 Min. Prep Time • 10 Min. Cook Time • 15 Min. Marinate Time| Ingredients |
|---|
| 1/3 c. plus 1 Tbsp. unsweetened coconut milk |
| 2 Tbsp. plus 1 tsp. honey |
| 1 Tbsp. plus 1 tsp. lime juice |
| 2 Tbsp. soy sauce |
| 1 clove garlic, finely chopped |
| 2 1/2 tsp. Chinese five-spice powder |
| 1 tsp. salt |
| 8 boneless skinless chicken thighs (about 2 lbs. total), pounded flat |
| 1/2 lb. sugar snap peas |
| cooked Minute® White Rice, for serving |
Directions:
1. In a small bowl, whisk together 1 Tbsp. coconut milk, 1 tsp. honey and 1 tsp. lime juice. Set aside.
2. In a large bowl, combine the remaining 1/3 c. coconut milk, 2 Tbsp. honey and 1 Tbsp. lime juice with the soy sauce, garlic, five-spice powder and salt. Add the chicken thighs, coating well. Marinate for 15 min.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the sugar snap peas and cook for 1 min.; drain. Transfer to a medium bowl and toss with the reserved coconut-honey dressing.
4. Preheat a grill or grill pan to medium. Grill the chicken thighs for about 4 min. on each side, until cooked through. Serve with the sugar snap peas and rice.
Tip: Cut up the chicken and serve it in a salad.
