Coconut Chicken

Coconut Chicken

Sometimes I surprise myself, and this was one of them! This recipe was amazing! The perfect combination of sweetness and warmth. It’s better than take out thai or Chinese.

Chicken:

1 lb chicken breast or 1lb jumbo shrimp (peeled and deveined with tails off)


Salt and pepper


Red pepper to taste

1 cup breadcumbs (Panko preferred)

¼ cup flour

1 egg

1/4 cup milk

½ cup olive oil

1. Slice chicken and set aside. On cutting board pour out half cup flour. Next have a bowl of a mixture of egg and milk. For breading, mix breadcrumbs, salt, pepper and red pepper flakes.
2. Coat chicken in flour. Dip in egg batter and coat with breadcrumbs.
3. Heat oil to medium and sauté chicken until brown.

Rice:

1 cup jasmine rice

1 can coconut milk

3 teaspoons sugar

1. In rice cooker combine rice with coconut milk. Using directions for rice, but milk instead of water. Add 3 teaspoons of sugar.

Sauce:

1 green onion (chopped)
 (optional)

1 tablespoon amaretto or frangelico liquor

1 can coconut milk


¼ cup milk


2 tablespoons sugar (or less)


2 teaspoon vanilla extract

1. In a wok heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add shrimp and sauté for 2-3 minutes. Add green onions and amaretto liquor. Cooking for another 1-2 minutes until the shrimp begins to caramelize.
2. Add to the wok- coconut milk, milk, and sugar. Bring to a boil, reduce heat and simmer (stirring occasionally) until the sauce is reduced by half (about 6 minutes).

On plate, arrange rice, top with chicken and pour sauce on top! Delicious, sweet and light!!

Bon appetit!