2 cups low sodium soy sauce
2 cups water
2 cups coconut milk
1 bunch green onions
1/4 cup sweet onion, finely chopped
1 clove garlic, finely chopped
Combine all ingredients except chicken in a large bowl. This recipe makes enough marinade for 3 meals. Place chicken in a ziploc bag, pour marinade over chicken, remove air, seal and freeze.
Thaw completely, and allow thawed chicken to marinate for at least 4 hours. Grill chicken until cooked through, turning once halfway through cooking time. Can be baked also is you prefer not to grill them, I would say at 350 degrees for 20 minutes or so. Serve over cocount rice with optional green onions as a garnish.
Adapted from a recipe found on http://www.chef-in-training.com/
Baked Coconut Rice
3 cups brown rice
2 cups water
3 cups coconut milk
2 tablespoons unsalted butter
1 teaspoon kosher salt
Preheat oven to 375 degrees. Place rice into a 9 x 13" baking dish. In a saucepan, bring water, butter and salt just to a boil. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff rice with a fork. Allow cooked rice to cool slightly, but not completely, before portioning it into freezer bags. Remove air, seal, and freeze.
Run the bag under warm water and place rice into a microwave safe bowl. Place a damp paper towel over the bowl, and heat in microwave for 2-3 minutes. The damp paper towel will help keep the rice from becoming sticky when reheating.