Southeast Asian Chicken

A spicy and tangy variation for chicken. This recipe is influenced by Thai cuisine.

Ingredients:

For the marinade:

1 small yellow onion, chopped

1/2 cup (125 mL) soy sauce (low sodium preferred)

1/2 cup (125 mL) water

1/2 cup (125 mL) rice vinegar

1 teaspoon (5 mL) ground white pepper

16 ounces (450 g) chicken breast

1 teaspoon (5 mL) coconut oil

1 more chopped yellow onion

1/2 cup (125 mL) chopped green onion

2 Thai red chili peppers

3 ounces (90 g) grated coconut

1 teaspoon (5 mL) lemon juice

Cooking It:

Marinate the chicken with the onion, soy sauce, white pepper, rice vinegar, and water for 24 hours. Get some sleep while you are waiting, unless you are one of those really busy people. After marinating, chop up the chicken. In a skillet, heat the oil and then add the second onion, Thai chilis, green onion, coconut, and lemon juice. Add chicken and cook on medium heat for 15 to 20 minutes, stirring once every few minutes just to keep yourself interested. Serve with Jasmine rice.