Description
Everyday with rachael ray. August 2007
Ingredients
- Unsweetened Coconut Milk
- Honey
- Lime Juice
- Soy Sauce
- Garlic Clove
- Chinese Five Spice Powder
- Salt
- Boneless Chicken Thighs
- Sugar Snap Pea
- Cooked White Rice
Instructions
- In a small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice
- Set aside
- In a large bowl, combine the remaining 1 / 3 cup coconut milk, 2 tablespoons honey and 1 tablespoon lime juice with the soy sauce, garlic, five-spice powder and salt
- Add the chicken thighs, coating well
- Marinate for 15 minutes
- Meanwhile, bring a medium pot of salted water to a boil
- Add the sugar snap peas and cook for 1 minute
- Drain
- Transfer to a medium bowl and toss with the reserved coconut-honey dressing
- Preheat a grill or grill pan to medium
- Grill the chicken thighs for about 4 minutes on each side, until cooked through
- Serve with the sugar snap peas and rice