Description
A delightful dish that brings a tropical twist with creamy coconut milk, tender chicken, and crunchy vegetables.
Ingredients
Scale
- 1 cup jasmine rice
- 1 can coconut milk
- 2 cups chicken broth
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a saucepan, combine jasmine rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the rice is perfectly cooked.
- While the rice is cooking, take a large skillet and heat olive oil over medium heat. Add garlic and ginger, and sauté for about 1 minute, letting the flavors mingle.
- Add the diced chicken to the skillet and cook, stirring occasionally, until browned and cooked through, approximately 5-7 minutes.
- Once the chicken is nearly cooked, add in bell peppers and broccoli. Sauté together until the vegetables are tender but still vibrant, around 5 minutes.
- Season with salt and pepper to taste, ensuring all the elements are well flavored.
- Serve the chicken and vegetable mixture over the fluffy coconut rice, and finish with a sprinkle of fresh cilantro for a burst of freshness.
Notes
For extra flavor, consider marinating the chicken in coconut milk with a touch of lemon juice for an hour before cooking. You can also add a pinch of red pepper flakes for spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg