Vegetarian Coconut Chicken

I have been looking for some newer recipes lately and seeing how I can convert something interesting into a vegetarian option. So I ventured into the chicken section of my south beach book last week and gave this a whirl. As you can see I added too much coconut milk - and MAN was it spicy - but I totally dug it. Next time I will add less than a pound of my cajun spice to it :) For bryan's sake of course!

• fake chicken pieces (they have this in frozen food in a couple brands next to boca and garden etc)
• 1T evoo
• 1/2 onion
• 2 cloves garlic
• dash of cilantro
• squirt of ginger paste
• squire of lemon
• dash of cumin
• dash of turmeric
• 1/2C light coconut milk
• 1T nuts (we used peanuts but it calls for macadamia - cashews also a good option)
• dash of splenda
• splash of red pepper spicing

1. defrost your "chicken" in the microwave
2. heat evoo in skillet
3. heat up your chick on stove and then remove and put on a plate
4. heat garlic, onion, and then spices in skillet
5. Add lemon, nuts, coconut milk and splenda to your concoction, perhaps a little veggie broth if its handy. at this point you can spice the mixture to your taste - if you see something in your spicerack that might give it a kick or too - throw it in :) Poor bryan was cooling his mouth off for hours
6. Add chicken back to skillet and cook until boiled to thickness
7. Serve and Enjoy!