coconut chicken & all the fixings

Here's the best I can do...
In a small bowl, mix about a tablespoon of coconut milk with 2 teaspoons of honey and 1 teaspoon of lime juice. Set in the fridge.

In a large bowl, mix about 1/3 cup coconut milk, 2 tablespoons honey, 1 tablespoon lime, 1 tablespoon soy sauce, 2 1/2 teaspoons Chinese 5 spice and a pinch of salt. place chicken (I usually do 4 breasts, but you can do up to 8) in the mixture and let it sit for 15-30 minutes.

Make the white rice using 2 parts rice to 3 parts water to 1 part coconut milk.

Grill the chicken when done marinating.

Boil the snap peas in salted water until bright green. Take off heat and drain. Add drained snap peas to small bowl and mix.

Serve hot!

Another version, during the winter when you don't want to grill, is to place the marinade and chicken in the crock pot. Cook on high for about 3-4 hours and make the rest as usual. It's not as tastey without the grill taste, but it is good!

Also, sometimes I use the left over coconut milk and mix it with some honey and lime juice and heat it just under a boil. I use this a a light sauce when I serve the chicken. My husband loves it this way!

Good luck. Enjoy!