I have a child who will not eat chicken. He just won’t. I think it’s a texture thing for him. So you can imagine my delight, shock and surprise when he not only ate this, but did it happily. It was a huge night at our dinner table.
1 lb chicken breasts
1/2 cup smooth peanut butter
1/2 cup unsweetened whole coconut milk
1 tablespoon + 1 teaspoon fresh-squeezed lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
3 cloves garlic
1/2 fresh jalapeno, seeds & stem removed
1/8 teaspoon chili powder
1/3 cup unsweetened shredded coconut, lightly toasted (note: I used the broiler to toast it. Watch it closely because it can burn quickly. I learned this the hard way.)
Preheat the oven broiler on high.
Cut the chicken breasts into strips and place them on a foil-lined baking sheet and set aside.
In a food processor or blender puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeno, and chili powder together. Remove Â¼ cup of the peanut mixture and drizzle/brush it over the raw chicken strips.
Place chicken under the broiler to cook. After 4 â€“ 5 minutes take the baking sheet out, turn the chicken strips over, drizzle another Â¼ cup peanut sauce on top, and cook for 4 or 5 more minutes or until cooked all the way through.
Once the chicken is done take it out, drizzle on the remaining peanut sauce, serve it as extra dipping sauce on the side, or mix it in with some rice to serve on the side. Sprinkle the toasted coconut on top. Serve warm and enjoy!
We had this with brown rice and some fruit on the side.
What did the family think? This wasn’t my husband’s favorite dish ever, but the kids lapped it up.
Did I change anything? The original recipe called for putting the chicken on skewers. I opted not to do that.
Where did this recipe come from? I got it from 100 Days of Real Food and they got it from the National Chicken Cooking Contest’s Chicken Cookbook.