1 13.5oz can coconut milk

1 C. jasmine rice

3 T. vegetable or canola oil

4 6-8oz boneless, skinless chicken breast halves, cut into bite-size pieces

1 green bell pepper, cored, seeded and thinly sliced

1 medium yellow onion, thinly sliced

3 large garlic cloves, chopped

1 small jalapeno pepper, cut in half and seeded

3″ piece of fresh ginger, peeled and finely 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. flat-leaf parsley, chopped

1 C. frozen peas

Hot sauce, to taste

In a sauce pot, combine 1 C. chicken stock, 1/4 C. coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15-18 minutes. Turn the heat off and keep the rice covered until ready to serve. While the 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 3-4 minutes. Remove the 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 3-4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 C. chicken stock. Bring the mixture to a boil, then reduce the heat and simmer 4-5 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. Serve over the coconut jasmine rice.

 

 

Yield:

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Fat:

Fiber: