Ingredients
4 Chicken breasts, boneless
1 Fresh green chili, seeded
3/4" Ginger root (peeled)
4 tsp. Chopped cilantro
1 Lime rind, grated
3 tsp. Lime juice
2 tsp. Braggs Amino or soy sauce
1 tsp. Sugar
1/2 can Coconut milk 2 ts. Vegetable oil
cucumbers & radishes for garnish, sliced.
Jasmine rice
1/2 cup Unsweetened coconut, toasted
Preparation
Place chicken on non-metalic plate. Place green chili, ginger, cilantro, lime rind, lime juice, Braggs Amino, sugar, and coconut sauce in food processor. Blend well and marinate with chicken breasts, coating them well for 1 hour in fridge.
Meanwhile, prepare jasmine rice.
Saute chicken in 2 tsp. vegitable oil.
Heat all remaining sauce thoroughly for 8 minutes in seperate sauce pan.
Serve with cucumber and radish slices on top of jasmine rice and pour a little sauce over it. Sprinkle with roasted coconut!
