3-4 boneless chicken breast (sliced in half)
3/4 cup coconut milk
3/4 tsp ground ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. Grill on barbecue.
Chili Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened. 8-10 minutes depending on the size of your pan. Glaze both sides of chicken and serve. Using remaining glaze to pour over rice.
(Watch the sauce closely as it thickens – I usually cook it in a frying pan so the liquid level is shallower and it cooks faster that way. You want it thick but not so thick that you can’t spread it easily –)
Coconut Rice:
1 1/2 cups Minute Rice
1 cup coconut milk
1/2 cup water
Cook as directed on the rice box but substituting the coconut milk for part of the water.
