1. Mix together the rice vinegar, soy sauce, brown sugar and peppercorns. 2. Add the chicken breasts (they can be boneless or bone-in). 3. Place in the refrigerator to marinate for at least one hour. 4. Transfer to a large pot with a lid and cook over low to medium heat for 30 minutes. 5. Add the coconut milk and continue to cook for another 15 minutes. 6. Remove chicken and let cool until you can pick it off the bone and shred it. 7. Strain the sauce. 8. Mix the corn starch and water together until there are no lumps. 9. Add to the sauce and bring to a simmer for 10 minutes. 10. Add in the shredded chicken, heat and serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
