organic chicken breast
shredded unsweetened coconut
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.
(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.