Five-Spice Coconut Chicken Leah Holzel   From Every Day with Rachael Ray August 2007 FOUR SERVINGS Prep Time: 20 min Cook Time: 10 min 1/3 cup plus 1 tablespoon unsweetened coconut milk 2 tablespoons plus 1 teaspoon honey 1 tablespoon plus 1 teaspoon lime juice 2 tablespoons soy sauce 1 clove garlic, finely chopped 2 1/2 teaspoons Chinese five-spice powder 1 teaspoon salt 8 boneless chicken thighs (about 2 pounds total), pounded flat 1/2 pound sugar snap peas Cooked white rice, for serving 1. In a small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice. Set aside. 2. In a large bowl, combine the remaining 1/3 cup coconut milk, 2 tablespoons honey and 1 tablespoon lime juice with the soy sauce, garlic, five-spice powder and salt. Add the chicken thighs, coating well. Marinate for 15 minutes. 3. Meanwhile, bring a medium pot of salted water to a boil. Add the sugar snap peas and cook for 1 minute; drain. Transfer to a medium bowl and toss with the reserved coconut-honey dressing. 4. Preheat a grill or grill pan to medium. Grill the chicken thighs for about 4 minutes on each side, until cooked through. Serve with the sugar snap peas and rice.

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