Asian-Inspired Coconut Chicken and Vegetables

A quick, healthful dinner when you crave Asian, but not that chemical- and MSC-ladden buffet stuff. The flavors here are subtle, smooth, and very “adult.”

Ingredients:

2 tbs coconut oil

1 lb. boneless, skinless chicken (thighs or breast)

Chinese 5 spice to taste (2-4 tbs)

Your choice of vegetables, about a half pound, chopped

1 can coconut milk (I don’ t really like light with this recipe, but you can use it)

1 tsp sugar or sucanat (optional. I don’t use it, but some people prefer it)

1/4 cup flaked, unsweetened coconut, divided

Directions: Cube chicken into bite-size pieces. Heat oil in large, heavy skillet over medium-high heat, and add chicken.

Cook for 3 minutes, then add 1 tbs Chinese 5 spice, and stir. Cook chicken through, stirring occasionally. Add vegetables and cook for 2-3 minutes.

Add another 1 tbs of spice, coconut milk, and half of coconut. Add sweetener if using.  Stir, turn down to  a simmer, and allow to cook until vegetables are al dente.

In the meantime, in a separate dry skillet, toast coconut.

Coconut before toasting.

Dark toasted coconut. You can toast it less if you prefer.

Stir frequently and do not allow to burn. Put chicken mixture over rice, and sprinkle with toasted coconut just before serving.

I had a great picture with the toasted coconut, etc. But, it got lost. So, you get this instead. Sorry.

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