Five-Spice Coconut Chicken

My boyfriend, Stephen, loves coconut. And I have to admit, ever since he asked me to make coconut rice, it is my favorite way to eat rice. And I make it all the time. So, I now keep my eye out for recipes that include coconut milk. We both really enjoyed this meal.

Five-Spice Coconut Chicken

adapted from Rachael Ray Magazine

1 can coconut milk, divided

2 T. plus 1 t. honey

1 T. plus 1 t. lime juice

2 T. soy sauce

1 clove garlic, minced

3 t. Chinese five-spice powder

Salt and pepper

6 boneless chicken thighs

2 c. rice

1/2 lb. snow peas

1 pint mushrooms, sliced

3 scallions, chopped

In small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice. Set aside. In large bowl, combine 1/3 cup coconut milk, 2 tablespoons honey, 1 tablespoon lime juice, soy sauce, garlic, five-spice powder, salt and pepper. Add chicken and toss to coat. Marinate for 30 minutes. With remaining coconut milk, add enough water to equal 2 cups. Bring mixture to a boil, stir in rice, cover and remove from heat. In skillet, cook mushrooms and snow peas for 5-7 minutes, until mushrooms are browned and snow peas are tender. Toss snow peas and mushrooms with reserved coconut-honey dressing. Stir in rice. Preheat a grill pan over medium heat. Grill the chicken thighs for 5-6 minutes per side, or until cooked through. Top chicken and rice with scallions.