coconut chicken + peanut sauce

ok, so i can't take credit for this dinner. i have to give credit where credit is due. sam graham can cook. he gets down with his bad self in the kitchen. i clean. the kitchen. a lot. it's worth it. this dinner was created out of necessity (the mother of invention). we were so burnt out on eating the same thing that sam came up with this super simple and savory/sweet dinner. this sauce comes from one of our most used cookbooks and makes my mouth water.

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.