Have you noticed Coconut Chicken is the rage these days?

Do you want to try an easy Coconut Chicken recipe?  This one features soba noodles, but any noodles work fine here.

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Ingredients to serve 6:

2 tablespoons packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/2 pounds boneless, skinless chicken breasts
1 pound mini sweet peppers
4 scallions
2 teaspoons vegetable oil
1 box (12 oz) soba noodles (such as Annie Chun’s)
1/4 cup unsweetened flaked coconut
3 cloves garlic, minced
1 tablespoon grated ginger
1 can (13.5 oz) light coconut milk
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon cornstarch
Cilantro, for garnish

Directions

Heat a grill or grill pan to medium-high and brush grate with oil. In a small bowl, combine 1 tbsp of the brown sugar, 1/4 tsp of the salt and 1/8 tsp of the cayenne. Rub onto chicken breasts. Grill chicken over medium-high heat 5 to 6 minutes per side, until cooked through.
Toss peppers and scallions in 1 tsp of the vegetable oil. Skewer peppers and grill 4 minutes; flip and grill another 4 minutes. Grill scallions 2 minutes
stems, and chop scallions.
Bring a pot of lightly salted water to a boil. Add soba and cook 4 to 5 minutes, until tender. Drain and rinse immediately under cold water.
Heat a skillet over medium heat. Toast coconut 2 to 3 minutes, stirring frequently. Remove to a plate. Add remaining 1 tsp oil to skillet. Add garlic and ginger to skillet; sauté 1 minute. Pour in coconut milk, lime juice, fish sauce, remaining 1 tbsp brown sugar, remaining 1/4 tsp salt and remaining 1/8 tsp cayenne. Bring to a simmer. Mix cornstarch with 1 tsp cold water. Add to mixture and simmer 2 minutes, until thickened.
In a large bowl, toss sauce with chicken, peppers, scallions and soba. Divide among 6 bowls and garnish with coconut and cilantro.

Nutrition Information for Coconut Chicken Soba Noodles

Servings Per Recipe: 6 PER SERVING: 440 cal., 10 g total fat (5 g sat. fat), 85 mg chol., 880 mg sodium, 52 g carb. (5 g fiber), 35 g pro.