Umami Chicken

Prep Time: 10 minutes Cook time:  25 minutes

Cuisine:  AmerItaliAsian Category:  Main course

Serves: 4 Author:  Dana Ackley

Honestly, whenever I make this, I can’t make it fast enough; it is sooo good.

Ingredients

• 3 lbs. boneless, skinless chicken breasts
• 1 can (13 oz.) coconut milk
• 2 T Lemon juice
• 2 T salt
• 2 t Red Boat fish sauce
• 1 ¼ cup minced garlic

Directions

1. In a 11×15 roasting pan, add the coconut milk, lemon juice, garlic, Red Boat sauce, and salt.  Stir to combine.
2. Cut the chicken breasts into about 1” x 2-3” slices (not large, but not small, bit-sized morsels, either).
3. Toss the chicken and mix until it is well coated.  You can marinate it in the fridge for 30 minutes to 1 day.
4. Preheat the oven to 400° F.
5. Cook the chicken for 25 minutes or until the internal temperature of the largest piece is 165° F.