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Honey Coconut Lime Chicken


One pound cooked shredded chicken

One tablespoon coconut oil

One dried small chili

One tablespoon minced garlic

1/2 cup coconut milk

1/4 teaspoon salt

One lime juiced and zested

One tablespoon honey

12 chopped basil leaves

3 Tablespoons shredded  sweetened coconut

1/2 cup frozen green peas

Heat oil

Add the one dried whole hot pepper, garlic and salt.

Cook till the garlic smells and the pepper has changed color.

Add the lime juice, zest, honey and coconut milk

Cook for one minute.

Add the peas and chicken.

Mix well with the sauce

Toss the basil over the top.

I made lettuce wraps or you can fill rice paper.

After I filled the rice paper, I fried them in a little seasme oil.

The rice paper gets chewy and crisp. So good.

Serve with dipping soy sauce on the side.

You can use raw chicken, shrimp, beef or pork and cook it after the garlic is cooked but take it out of the pan to make the sauce then mix everything together.

The only reason I used cooked chicken is because thats what I had.

I use the whole pepper because if you break the pepper into pieces it might be too spicy.

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