Thai Coconut Chicken

Thai Coconut Chicken
from Mom

INGREDIENTS:
Chicken marinade:
5-6 chicken breasts or 10-12 chicken tenders
1/2 can lite coconut milk
1 TBS fresh ginger, finely minced
1 tsp ground black pepper
1 tsp chili paste

Sauce:
3/4 cup rice vinegar
1/2 cup sugar
3 TBS soy sauce
1 tsp chili paste

spinach leaves
2 cups wild rice
4 sliced green onions
1 cup coconut shavings or chips

DIRECTIONS:
1. Cut chicken breasts into 2-3 strips, or use tenders, for a few hours or overnight in the marinade sauce ingredients.
2. After marinated, cook in pan sprayed with Pam for about six minutes on each side. Or placed on sprayed baking sheet and bake at 350 for 25 minutes, turning half way through. Cook just until not pink in the middle.
3. Prepare sauce, and rice, while chicken in cooking. Bring all sauce ingredients to a boil then cook over a medium high heat at a low boil for 10-20 minutes until reduced and thickened and coats back of spoon. Can add more sugar or chili paste to suit your taste.
4. Just before serving, layer fresh spinach then cooked wild rice. Place chicken on top. Drizzle with sauce and sprinkle with sliced green onions and coconut chips.

This was so delicious- partly because I didn't have to cook it and partly because my mom is an awesome cook! I really loved the different textures of the chicken, wild rice, and spinach leaves. The sauce also had a wonderful flavor. Thanks for the yummy dinner mom!