These were so yummy and the kids loved them too! Plus they’re healthy and completely free of anything artificial. I served them with some fresh green beans and pineapple.
Here’s the recipe:
2 lbs boneless chicken breasts cut into strips
1/2 c peanut butter
1/2 c coconut milk
1 1/2 tablespoons fresh lemon juice
1 tablespoon rice vinegar
1 tablespoon honey
3 cloves garlic, minced
1/8 teaspoon chili powder
1/2 c toasted unsweetened coconut
To toast coconut put in a 275 degree oven and let brown for 2-3 min. Watch it closely it can burn fast!
Hear broiler to high. Line 2 baking sheets with foil. Place chicken on foil lined baking sheets.
In a small food processor (I used my pampered chef hand processor) combine peanut butter, milk, lemon juice, vinegar, honey, garlic, and chili powder. Pulse until combined and mixed thoroughly. Scoop 1/4 cup mix and drizzle over one pan of chicken. Take a pastry or basting brush and smother the chicken with the sauce. Place in broiler for 4 min. While chicken is broiler repeat with second pan of chicken. When first pan is done turn chicken over and drizzle another 1/4 c mix and brush. Broil another 4 min. Repeat with second pan. Once chicken comes out of broiler sprinkle and pat with toasted coconut. Enjoy!!!
Recipe adapted from 100daysofrealfood.com