Coconut Sesame Chicken

September 30, 2009

Coconut Sesame Chicken

Coconut Sesame Chicken

Oh, this chicken is delicious. I think you can tell just by looking that you’re going to like it. It’s lean chicken gussied up with a fairly healthy sesame paste that’s speckled with shreds of fine, unsweetened coconut.

Enough to coat about 2 pounds of chicken, makes several skewers

2 pounds of chicken breast, sliced into long strips

1/4 cup raw, unhulled sesame seeds

2 tablespoons of water

1 tablespoon apple cider vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon tamari soy sauce

1 tablespoon coconut sugar or agave

1/8 teaspoon stevia

1 lime, juice and zest

2 small shallots, peeled and quartered

2 cloves of garlic

2″ piece of ginger, roughly chopped

1/4 cup fine, unsweetened coconut

Soak several bamboo skewers in water, set aside. Put sesame seeds into the bowl of your food processor with water, vinegar, olive oil and tamari soy sauce. Process until sesame seeds break down and a paste-like mixture begins to result. Add coconut sugar or agave, stevia, lime juice and zest, shallots, garlic and ginger. Pulse to process until the shallots, garlic and ginger look well-minced and incorporated. Scrape this fragrant paste into a medium-sized bowl and stir in coconut. Add the strips of chicken breast and stir to coat. Cover and let marinate in the fridge for at least a couple of hours or overnight. Pre-heat barbecue or oven to high heat, approximately 425º. Thread chicken pieces onto wet bamboo skewers. Grill or broil for several minutes, turning once partway through. Serve with a fresh salad or garlicky greens and wedges of fresh, bright lime.


4 Responses to “Coconut Sesame Chicken”

  1. katie huitson said

    This looks amazing!! Did you end up finding coconut sugar somewhere?

  2. jevanshead said

    I’ve had these and though they may be healthy, “meat candy” comes to mind.

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