Yield: 4 servings
This dish is best served with brown rice or whole grain of your choice.
- 2 chicken breasts, sliced in half lengthwise (or 4 whole breasts for big eaters)
- 1/3 cup soy sauce
- olive oil
- 1 can lite coconut milk
- 3/4 cup cider vinegar (not a typo – it’s a lot!)
- 8 garlic cloves, peeled
- 4 bay leaves
- 2 teaspoons pepper
- 1 scallion, sliced thin
- In a shallow pan, marinate the chicken in the soy sauce for about 30 minutes.
- Remove the chicken from the soy sauce, pouring what soy sauce remains into a medium mixing bowl and set aside.
- Heat just a bit of oil in a large skillet over medium heat. Add the chicken to the pan in a single layer, browning both sides, about 4 minutes each. While the chicken browns, whisk together the coconut milk, cider vinegar, garlic cloves, bay leaves, and pepper with the soy sauce.
- Add the coconut mixture to the skillet, reduce heat to medium-low and simmer (don’t boil!), uncovered for about 10 minutes. Flip chicken and and continue to simmer for another 10 minutes. If you are using whole chicken breasts, cooking time will be longer, about 15 minutes per side. (Check for readiness by slicing into the chicken – it should be white and tender with no pinkness.)
- Remove the chicken to a platter and cover with foil. Remove the bay leaves from the sauce. Turn the heat up and boil the sauce until thickened, about 7 minutes. Pour the sauce over the chicken and sprinkle with chopped scallions.
Adapted from Cook’s Illustrated