Marinade chicken in coconut milk, ginger, pepper and red pepper flakes for 1-5 hours.
Cook Brown rice: I used the remaining coconut milk as part of the cooking liquid for the rice. Portions of rice to equal 4 servings=2 cups liquid, one cup rice. Remember it takes about 50 minutes for brown rice to cook so allow enough time when preparing unless you have a pressure cooker in which it takes just 20 minutes. (I love my pressure cooker! )
Glaze: 3/4 cup rice vinegar (Mirin) 1/3 Cup Agave Nectar 3 Tbsp. Braggs Liquid or soy sauce 1 tsp. red pepper flakes
While the chicken is cooking, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 15 minutes. Be patient because it takes a little while for the Agave nectar to reduce. Once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of cooking.
Serve chicken over brown rice, drizzle remaining sauce on rice. Serve with steamed oriental style vegetables.
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