Tuesday, July 24, 2007

Recipe of the Week - Five Spice Coconut Chicken

I found this recipe in the August 2007 Everyday with Rachael Ray and tried it out Wednesday night. I'd never cooked with Chinese 5 Spice before and it actually has a very unique flavor. I'd like to try it out on pork. Very good! As Rachael says, "YUMMO".


1/3 cup plus 1 tablespoon unsweetened coconut milk

2 tablespoons plus 1 teaspoon honey

1 tablespoon plus 1 teaspoon lime juice

2 tablespoons soy sauce

1 clove garlic, finely chopped

2 1/2 teaspoons Chinese five-spice powder

1 teaspoon salt

8 boneless chicken thighs (about 2 pounds total), pounded flat

1/2 pound sugar snap peas

Cooked white rice, for serving


1. In a small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice. Set aside.
2. In a large bowl, combine the remaining 1/3 cup coconut milk, 2 tablespoons honey and 1 tablespoon lime juice with the soy sauce, garlic, five-spice powder and salt. Add the chicken thighs, coating well. Marinate for 15 minutes.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the sugar snap peas and cook for 1 minute; 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 minutes on each side, until cooked through. Serve with the sugar snap peas and rice.