1 1/2 C. chicken stock or broth

1 C. jasmine rice

3 T. vegetable oil

4- 6 to 8 oz boneless, skinless chicken breasts, cut into bite sized pieces

Salt and black pepper

1 green bell pepper, cored, de-seeded, and thinly sliced

1 medium yellow onion, thinly sliced

3 large garlic cloves, chopped

1 small jalapeno, cut in half and seeded

3-inch piece of fresh ginger, peeled and freshly grated

2 C. broccoli florets

zest and juice of 1 lime

1/4 C. fresh cilantro leaves, chopped

3 scallions, thinly sliced

1/2 C. fresh flat leaf parsley leaves, chopped

1 C. frozen peas

Tabasco sauce to taste

 

In a sauce pan, combine 1 C. of the chicken stock, 4 oz. of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 minutes. Turn the heat off and keep the rice covered until ready to serve. While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 T. of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last T. of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut mil and 1/2 C. chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Service over the coconut jasmine rice.

 

 

Yield:

Calories:

Fat:

Fiber: