About 1.5lb Chicken Breasts, thawed and cubed *See Notes
1T – 2T Sweetened Coconut Flakes
5.5T – 6T Sweet Orange Marmalade
1T Soy Sauce
1/4tsp Ginger Powder
1tsp Lemon Juice (Fridge Concentrate Kind)
1.5tsp canned Unsweetened Coconut Milk
1/4tsp – 1/2tsp Hot Chili Oil (I did 1/2tsp)
1/2tsp Red Pepper Flakes
3T Bread Crumbs (I used Italian- All I had)
1/2c Sweetened Coconut Flakes, minced/blended more
1/2tsp Garlic Powder
2 Eggs Beaten
2T canned Unsweetened Coconut Milk
About 5T Vegetable Oil
AT LEAST one hour prior to cooking, mix sauce mix.
Cube chicken. BLEND/MINCE coconut flakes, to make smaller! Stays on chicken better. Mix breading in one bowl. Whisk eggs and 2T coconut milk in another bowl. Toss chicken with breading mixture. Drizzle egg over, quick mix. Heat oil in skillet, I start with 3T of oil and add, as needed. Brown chicken. Add to baking dish. Top with 1-2T coconut flakes. Top with sauce. Gently, quick stir. Bake UNCOVERED in preheated oven at 350 for 15minutes. Mix once, then bake another 15minutes.
Serve with: 2.5c uncooked Rice. Add amount water called for AND 2 crushed Chicken Broth Cubes. Add in Frozen Broccoli and Frozen Peas. Microwave/Cook per instructions.
-Try marinading chicken in coconut milk for 1 hour prior to cutting into cubes and cooking!
–CUT CALORIES! : You can SKIP breading and egg mix… By doing it this way:
Butter Cooking Spray Skillet (Or Oil it). Halfway cook chicken, or brown each side. Add to baking dish. Top with 1-2T coconut flakes. Top with sauce. Bake 350, uncovered, for 15minutes. Toss, then bake another 15minutes.
-Try heating this up with up to 1tsp Sriracha Sauce- Have yet to try. May alter flavor.
-Coconut oil can be tried. I have yet to, tho.
-Amp up orange flavor with 1/4tsp McCormick’s Dried Orange Peel
-Using Sesame Oil instead of Hot Chili Oil
Try Our Other Bites: BBQ Chicks, Lemony Snickets Chicks, Sweet N Sour Chicks, Buffalo, etc.
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