Ingredients
4
4 servings
- •1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
- •2 limes, zested and juiced
- •2 tablespoons grated fresh ginger root
- •1 ¾ cups coconut milk
- •½ teaspoon white sugar
- •1 cup jasmine rice
- •1 tablespoon sesame oil
- •1 tablespoon honey
- •¼ cup sweetened flaked coconut
Instructions
- In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
- In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
- Serve hot with the coconut rice on the side.
Nutritional Facts
Per 4 servings
- Calories: 660
- Carbohydrate: 53g
- Fat: 31g
- Fiber: 3g
- Protein: 44g
- Sugar: 7g
Related Recipes
Ginger Chicken with Cashews
Easy Garlic Ginger Chicken
Honey-Lime Chicken
Asian Orange Chicken
Lime-Ginger Chicken Kabobs with Peanut Sauce
Asian-Style Chicken and Vegetables
One-Pot Ginger Chicken And Rice
Warm and Limey Chicken Salad
Mandarin Chicken Saute
Easy Raspberry Chicken with Coconut Rice
Orange, Honey and Soy Chicken
