Today has been the strangest day! First off, matt and I are both home. Second, we woke up to the sound of a transformer being blown across the street. Thus, we had no power and went to McDonald’s for breakfast 🙂 We left to do our errands at almost noon, and weren’t hungry at all, so it’s no surprise that lunch didn’t happen until 3:30. But, can I tell you it was amazing.
I checked out my archives, and I am fairly certain that I haven’t shared this one with you guys yet 🙂 But, it’s oh so delicious! We had coconut chicken with sweet chili sauce from Budget Bytes, which if you haven’t noticed, is one of my favs!
I followed Beth’s recipe with two alterations. 1. I added a good pinch of ground ginger to the flour. 2. I BAKED at 450 degrees for 14 minutes. It’s not as brown and pretty, but it’s tasty!
The thing that really blew my mind today was my side dish. With the coconut chicken you need to have something fairly mellow on the side so that the coconut flavor is able to shine. Trust me. I served with a garlic roast potato before and is was a serious fail.
So, here’s what I did….
Cheezy Ginger Orzo
- 1 1/2 cup orzo pasta
- 2 cups low sodium chicken broth
- 2 Tablespoons butter
- grated Parmesan cheese
- fresh cracked black pepper
- ground ginger
I put the orzo and broth into my rice cooker, and set to go right before i start breading my chicken. When complete, add butter, a couple tablespoons of cheese, 13 cracks of pepper, and a good pinch of ginger. Mix taste, adjust, love!
PS… Penzey’s ground ginger could possibly be substituted for the real deal, it’s amazing!