Monday, June 13, 2011

Hawaiian Chicken Rice Bowl

It is the calm before the storm. Today is Monday. Monday's can be tough for anyone. This Monday is a little different for me. It is the day before all the action starts. See my daughter is graduating High School on Thursday. That means that our home is going to be swarming with friends and relatives for the next week and a half. We are excited! We are blessed to have our 2 other daughters visiting, along with our 3 grand kids. They will be staying with us. The rest of the relatives will be coming and going. I have spent the last few days mulling over what to serve, meal planning, making the grocery list, planning out our activities etc... It takes a lot of preparation. I needed to do it so that I could get the most possible time with everyone.  I won't be blogging much the next 2 weeks, due to all of the festivities and celebrations, but I hope to get a few posts in.

Tonight I am making a yummy easy dish..

Hawaiian Chicken Bowl

3 pounds of boneless skinless chicken
2 cups gluten free soy sauce  OR Bragg Amino Acids
2 cups water
2 cups brown sugar
1 bunch of green onions, chopped
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Trim chicken of any visible fat. Mix soy sauce or amino acids, water, brown sugar, onions, garlic, sesame oil, and
Coconut milk in a large bowl. Use about 3/4 of the mixture to marinade chicken for at least 4 hours or overnight.

Reserve the rest of the marinade in an airtight container in the fridge.
Grill chicken at a low heat so that the marinade does not burn for 5 minutes per side or until done.
Serve over a platter of coconut rice and garnish with green onions drizzle remaining marinade that you had reserved.
Goes really nicely with some freshly cut pineapple.
Naturally Gluten free... Enjoy

We all ate it so fast, I forgot to take a picture. But it was good. There were no leftovers.
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