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)

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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

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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)