Ingredients

1 cup reduced-sodium chicken broth
1 cup vanilla coconut milk (I used So Delicious Sugar-Free – but any will work)
2 teaspoons freshly grated ginger
1 cup uncooked jasmine rice (I used Brown Jasmine Rice found at Trader Joe's)
2 tablespoons sweetened coconut flakes
¼ cup cashews, crushed
2 tablespoons packed dark brown sugar
2 tablespoons gluten free soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon sriracha or red chili sauce
1 teaspoons dark sesame oil
3/4 teaspoon cornstarch
2 teaspoons coconut or olive oil, divided
1 pound Just BARE Chicken Breasts, cut into chunks or bite sized pieces
2 cloves garlic, minced
8 ounces sugar snap peas
2 cups fresh broccoli florets
1 red bell pepper, sliced
1 tablespoon sesame seeds
1/4 cup sliced green onions, if desired

Instructions

1.In a medium saucepan, bring coconut milk, chicken broth, and ginger to a boil. Once at a boil, add rice, cover and reduce heat to low. Cook as directed on rice package or until rice is light and fluffy; mine usually takes 30 minutes or so. Once done cooking stir in coconut flakes and crushed cashews.
2.While the rice is cooking, you can prepare the chicken stir-fry: In a medium bowl, stir together brown sugar, soy sauce, fish sauce, chili sauce (sriracha), sesame oil, and cornstarch; set aside.
3.Heat a wok or skillet over medium high heat. Add in 1 teaspoon of your coconut or olive oil. Once oil is hot and shimmering, add chicken and cook until done – about 4-5 minutes. Remember to stir the chicken every so often while cooking.
4.Remove the chicken from the pan and place on a plate for later.
5.Add in another teaspoon of coconut or olive oil to the pan and add in garlic, snap peas, bell pepper, and broccoli; cook for 4-6 minutes or until vegetables are desired consistency.
6.Next add in brown sugar- soy sauce mixture to the veggies and stir until the sauce thickens up a bit – about a minute or two.
7.Finally add in chicken and toss all together to coat chicken. Sprinkle with sesame seeds. Divide evenly into 4 bowls - top with green onions if desired.

Leave a Reply

Your email address will not be published.