Coconut Chicken

So this is one that we adapted from a recipe we found online and actually liked it enough to share. That doesn't always happen. Usually my experiments turn out badly. I just happened to have some coconut milk left over from a different recipe that I didn't want to waste. Lucky for us we have a new favorite dish at our place. It's probably not the most healthy dish, but it tastes pretty good. Serves 4.


2 T white sugar
1/2 cup chopped green onions
1 tsp salt
dash of black pepper
dash of paprika
1/2 tsp of garlic powder or fresh garlic if you have
1 T red pepper (or to taste, however spicy you would like it)
2 T peanut butter
1T lime or lemon juice
2 cups of diced chicken
2 T butter
1/2 cup milk
1 cup coconut milk (or 1 and 1/2 cups and omit reg milk)
1/2 cup light sour cream


Combine the first 8 ingredients in a medium bowl(will be sticky). Set aside about a tablespoon of the mixture for later. Add chicken pieces and make sure chicken is coated well. You can let this marinate for a while or get cooking. Melt the butter in a large saucepan. On medium to high heat cook the chicken mixture until coating is nice and golden brown. Then add the rest of the peanut butter mixture until it melts and blends in. Then add the milks. Once the milk seems to be warmed up add the sour cream. Mix in well and turn down the heat and let simmer for a few minutes. Served over rice. You can experiment with it too. Maybe you can make it even better.