Chicken Stir Fry with Coconut Basmati Rice

If you are looking for a healthy dish jam-packed with flavors, textures and colors this is it!! We are obsessed with it. It has sweet, spicy, salty, crisp, nutty the list goes on… Try it out!!

Ingredients

• 1 cup red pepper, cored, seeded, julienned
• 1 cup yellow pepper, cored, seeded, julienned
• 1 cup orange pepper, cored, seeded, julienned
• 1 ½ cup carrots, peeled and julienned
• 1 cup Crimini mushrooms, sliced
• ½ cup red cabbage, sliced
• 1 cup broccoli florets
• ½ cup almonds, slivered, toasted

Directions

After you have all of your vegetables prepped and ready to cook start heating up your wok with a little bit of vegetable oil or water in the bottom. Start with the carrot in the bottom of the wok. Heat up for 2 minutes and then using your spoon create a small space in the center and pour in the peppers. Wait 2-3 minutes and do the same thing. Make a small space in peppers and pour in mushrooms and broccoli then finish off with the cabbage. Keep warm.

Coconut Basmati Rice

Ingredients

• 12 oz. Basmati Rice
• 13 oz. can Coconut Milk
• ¾ cup water
• ½ cup coconut flakes, toasted

Directions

Meanwhile in a medium sauce pan bring the coconut milk, water and rice to a boil. When it reaches a gentle boil reduce heat to medium to low, cover, and let cook for 15-18 minutes until done. Stir in the coconut flakes at the end.

Soy Ginger Sauce

Ingredients

• 2 chicken breast, boneless, skinless, diced
• 1 cup soy sauce
• ½ rice wine vinegar
• ¼ cup honey
• ¼ cup brown sugar
• 2-4 tbsp. Chili paste, such as Sambal, depending how spicy you want it
• 1 tbsp. garlic, minced
• 1 tbsp. fresh ginger, minced
• Pinch red pepper flakes
• 3 scallions, sliced
• 1 tbsp. cornstarch
• 2 tbsp. water
• Salt and pepper

Directions

While the rice and vegetables are cooking start the sauce. In a large non-stick sauté pan heat to medium high heat and add the diced chicken. Season with a little salt and pepper. Toss around until a golden crust forms on the outside. Then pour out of the pan onto a small plate. (It doesn’t have to be cooked through just yet.)  Turn the heat off and add the garlic, ginger, scallions and red pepper flakes. Heat for about a minute or two. Then in a small bowl combine the soy sauce, rice wine vinegar, honey and brown sugar. When it’s combined pour into the sauté pan with the garlic, ginger and scallions. Heat on medium high heat for about 2-3 minutes and then add the chicken back in and continue to cook the chicken until cooked through about 5-7 minutes. In a small bowl combine the cornstarch and water together and mix. Pour into the sauce and stir until thickens.

Finally you can mix everything together if you want otherwise you can spoon the rice onto the plate first and then top with vegetables and chicken. Garnish with coconut and scallions or almonds!!!  Hope you guys enjoy this dish as much as we do!