Sticky Coconut Chicken Recipe – Sunset Magazine

Name: Sticky Coconut Chicken Recipe – Sunset Magazine
Ingredients: 6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total); 3/4 cup canned coconut milk (stir before measuring); 1 tablespoon minced fresh ginger; 1 teaspoon fresh-ground pepper; 1 teaspoon hot chili flakes; Chili glaze; 4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)

www.sunset.com

Sticky Coconut Chicken with spicy chili glaze | Makes 6-8 servings | Sunset Magazine

View Original

Share this recipe:

Ingredients

6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh-ground pepper
1 teaspoon hot chili flakes
Chili glaze
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)