I made this coconut chicken a few weeks ago, and it was awesome. Totally.
It's easy. Just marinate the chicken, grill it, and pour some sticky sauce on top.
There's very few ingredients, and you use ginger in both the marinade and the sticky sauce.
I love ginger and I love using the same ingredients in two things.
So! Here's what you need to know. Let the chicken marinate for plenty of time. Like overnight. Yeah, that's good.
And the sauce? Don't burn it. Been there. Done that. Warned you. So don't burn it. (And you burn it by turning it on high, walking away from the stove to feed the dog, pick up the baby, put down the baby to break up a fight between the girls, clean up the dog water that the baby dumped out and threw all over the kitchen, pick the baby up again, and put the dog outside. That sounds about right.) I threw away my pan (okay, not really, but I would have rather thrown it away than soak it, scrub it, soak it...) and made a second batch of sauce.
The second batch was perfect.
And this chicken was perfect. I'm making it again this week. And that's sayin' somethin' since I don't repeat meals as often as my husband wishes I did.
Coconut Chicken with Sticky Sauce
Adapted from Simply So Good
4 boneless skinless chicken breasts, sliced into strips
1 can coconut milk (lite is fine)
2 T grated fresh ginger
2 garlic cloves, minced or grated
2 T soy sauce
1 tsp red pepper flakes (I left these out because my kids don't like too much heat)
3/4 cup rice vinegar
1/2 cup sugar
1/4 cup soy sauce
Sliced green onions, black sesame seeds and red pepper flakes, for garnish
Hot cooked rice, for serving
Place the chicken in a gallon food storage bag. Add the coconut milk, ginger, garlic, soy sauce and red pepper flakes and squish everything around so that it combines and completely coats the chicken. Marinate the chicken in the refrigerator overnight. Grill the chicken until just cooked through.
While the chicken grills, make the sauce. Place the rice vinegar, sugar and soy sauce into a small saucepan. Bring to a boil and then reduce to medium, continuing to boil, for about 8-10 minutes, until the mixture is reduced to about 3/4 cup. Watch the sauce as it cooks since it will burn.
Pour the sauce over the chicken. Garnish with green onions and black sesame seeds and serve with rice.