Description:

A savory/sour chicken dish

Source:

susanm

Serves/Makes:4 or more

Ingredients

• 4 or more boneless, skinless chicken breasts
• 1/4 cup (60 ml) soy sauce
• 1 13-1/2 oz (378 grm). can light coconut milk
• 3/4 cup (175 ml) cider vinegar
• 8 gloves garlic (or more), peeled and minced
• 4 bay leaves
• 2 tsp (10 ml) pepper
• 2 green onions, sliced thin
• Serving suggestion:
• cooked rice

Preparation

• Pound chicken breasts with a kitchen mallet until about 1/2" thick. Cut into serving sized pieces.
• In a medium sized bowl, marinate chicken in soy sauce for 1/2 to 1 hour.
• Prepare a 12" nonstick skillet with a small amount of oil or vegetable spray, as desired.
• Heat skillet over medium-high heat.
• Quickly remove chicken from bowl, saving marinade, and place chicken in heated skillet.
• Cook, turning occasionally, until chicken has browned.
• While chicken is cooking whisk coconut milk, vinegar, garlic, bay leaves, and pepper into the soy sauce.
• Add mixture to chicken in pan and bring to a boil.
• Reduce heat to low and simmer, uncovered for about 20 minutes turning chicken occasionally to keep it moist.
• Transfer chicken to a platter and cover.
• Remove bayleaves from skillet and cook sauce at medium-high heat until thickened, about 5-7 minutes.
• Return chicken to the pan to warm.
• Serve chicken over cooked rice topped with extra sauce and sliced green onions.

Comments

Adapted from a recipe in Cooks Illustrated, March-April 2012.