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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.—Trisha Kruse, Eagle, Idaho Ingredients:
1 cup uncooked jasmine rice |
1 cup water |
3/4 cup light coconut milk |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 cup lime juice |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon grated lime peel |
1 tablespoon minced fresh gingerroot |
1 tablespoon rice vinegar |
1 tablespoon honey |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
2 teaspoons canola oil |
1 teaspoon sesame oil |
1/4 cup flaked coconut |
1 tablespoon minced fresh cilantro |
Directions:
1. In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.
2. Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime peel, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture. Yield: 4 servings.
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