Coconut Chicken

Not the greatest picture, but it sure does taste better than it looks!

I found this recipe in the newspaper when I was in college. I have made a few small changes, and don't remember how the original recipe goes, but we love this!

It's a great one-dish wonder!

Coconut Chicken

2 chicken breasts, cut into cubes

salt and pepper

2 T. oil

Sprinkle chicken with salt and pepper. Cook chicken in oil over medium heat for 12-15 minutes. Remove from heat.

Add a can of coconut milk to the pan of drippings. Scrape up browned bits. Bring to a simmer. Combine 1/3 cup cold water and 2 T. cornstarch, stirring until smooth. Add to the coconut milk, stirring constantly until thick.

Stir in:

1/4 cup chopped almonds

1/4 cup apricot jam or preserves

1/4 cup coconut

1/4 cup dried cranberries

1 T. lemon juice

1/4 t. salt

Stir in the chicken Pour sauce over 3 cups of cooked rice and stir together.

*I make this recipe using lite coconut milk, and brown rice to make it a little healthier.