Ambers Coconut Chicken

From Ambers Kitchens Instagram

6 chicken breasts or 18 tenders
1 can full fall coconut milk
2 tsp fresh ginger
juice of one lime
1/4 tsp red chili flakes

Sauce:
1 1/2 cups rice wine vinegar
1 cup sugar
1/3 cup soy sauce
1/4 tsp red chili flakes


Directions
Combine marinade- coconut milk, ginger, red chili flakes, lime juice
Refrigerate for 1-4 hrs
Chicken can be grilled and basted with marinade

Make sauce in saucepan, heat over high heat stirring often 10-15min until thickened and reduced to 1 cup. Sauce is done when it coats the back of a spoon. Can add water and mix on low heat if to thick

Add cooked chicken and toss to coat
Garnish with green onions and serve immediately