coconut chicken
organic chicken breast
egg
shredded unsweetened coconut
salt
pepper
garlic
rudy's rub
coconut oil
cut chicken in to strips. have one plate with broken egg, one plate with shredded coconut and spices. first dip chicken in egg, then coat in coconut mixture. cook over medium high in coconut oil until golden brown.
peanut sauce
(from the bride and groom's first and forever cookbook)
1/2 cup creamy peanut butter
1/3 cup water
2 T soy sauce
2 T rice vinegar
1 T honey
1 T asian sesame oil
11/2 t peeled and grated fresh ginger
1 t minced garlic
pinch cayenne pepper
combine the peanut butter, water, soy sauce, vinegar, honey, sesame oil, ginger, and garlic in the bowl of a food processor fitted with the steel blade and process until smooth. season with cayenne pepper. the sauce will keep, covered and refrigerated, for 1 month.
i like dipping the chicken and kale in the peanut sauce. yumz.
5 comments:
Oh my goodness! Looks amazing!!!
Anna
http://www.anewfoundtreasure.com
this looks seriously good.
you shared part of this recipe in your detox menu post- and i made this a few weeks ago- so yummy. however, this is the 1st time i'm seeing the peanut sauce recipe- yum. i used bottled- and we had broccoli w\ ours, and yes, i dipped my broccoli in the peanut sauce too. yumz indeed.
@mcmel- so glad you liked it and yes i love it with broccoli too!
this looks delicious... we both are big fans of coconut... will have to try.
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