I had planned for Tuesday's a "free night" do to my softball games. I thought I would just come off work and just sit and chill till my games started. I knew I had the stuff to make a good dinner and I defiantly had the time to get something put together. Soooo.... I made Ginger lime chicken with coconut rice. I had to motify it a little because Brett doesn't like coconut. I still cooked the rice with the coconut milk but I left out the coconut flakes for Brett. If your looking for a fast and easy meal to make, then I challenge you to try this one. You'll be surprised at how much flavor this dish will have.
Ingredients
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
2 limes, zested and juiced
2 tablespoons grated fresh ginger root
1 3/4 cups coconut milk
1/2 teaspoon white sugar
1 cup jasmine rice
1 tablespoon sesame oil
1 tablespoon honey
1/4 cup sweetened flaked coconut
Directions
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.
We May not have it all together, but together we have it all.
