Stir-Fried Chicken with Coconut Rice

Stir-Fried Chicken with Coconut Rice

2-3 T oil in large pan or wok

½ red pepper, thinly sliced

½ small onion, thinly sliced

1 T fresh ginger, grated

3 -4 gloves garlic, crushed

zest and juice of ½ lime

Heat oil and cook all but the lime until nearly done.  Add lime and remove from heat.

In another pan:

3-4 large chicken breasts, cubed

Asian sauce of your choice (Yoshida!)

Cook the chicken in the sauce until done.  Add the entire contents of this pan to the pepper/onion mixture and heat.  Serve with Coconut Rice (below)

Coconut Jasmine Rice

serves 4-6 as side dish

1 tablespoon butter or coconut oil
1 tablespoon brown sugar
1 teaspoon sea or kosher salt (or 1/2 teaspoon table salt)
2 cups jasmine rice, washed and drained well
1 1/2 cups good, thick coconut milk (shake can to mix well before opening)
1  1/2 cups water
1/4 cup sweetened coconut flakes

Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid. Really, no peeking! Let sit for 10 minutes. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.

NOTE:  I used regular white rice and increased the water to 2 ½ cups.  It was EXCELLENT!  Everyone but Eric LOVED the rice, and Eric liked the chicken quite a bit.  Everyone who ate it said I should make it all again soon.