Hawaiian Haystacks with Coconut Sauce

HAWAIIAN HAYSTACKS
Coconut oil
Butter or chicken fat
1 onion (diced)
fresh garlic
7 C. rich, homemade chicken stock (you can use jarred chicken stock if you’d like)
1 can coconut milk
arrowroot or corn starch (for thickening)
salt
cayenne
garlic powder
1-2 T. fresh squeezed lime juice
5 lb. cooked shredded chicken
3 -4 c. cooked basmati rice (use coconut oil instead of butter)
Toppings
Shredded Monterey jack cheese
Sour cream
Pineapple
Cilantro
Chopped Green onion
Water chestnuts
Shredded coconut
Diced Tomatoes
Salsa
Frozen Peas
Cashews, sunflower seeds, or toasted almonds
Chow Mein noodles
Sauté’ onion in coconut oil and butter (or chicken fat from top of chicken stock), but don’t leave out the coconut oil! Whisk corn starch into some of the cold chicken stock and add to the onions. Whisk in coconut milk. Add seasonings and lime juice. If chicken stock is not rich enough, you may need to whisk in a little jarred chicken base. Make sure you add enough salt. Cook on low until thickened. Serve hot over basmati rice. Add toppings of choice.