Thai Coconut Rice with Chicken and Veggies
Started October 11, 2016
2019
Ingredients
- 1 ½ cups dry organic brown rice
- 3 cups water
- 4 cups fresh organic vegetables (any blend of peppers, onions, carrots, broccoli, snap peas) or 1-2 bags of frozen stir fry veggies
- 1 pound organic chicken
- 3 Tbsp Soy Sauce divided
- 1 Tbsp Ginger
- 1 tsp crushed garlic
- Olive Oil - drizzle
- 1 16 oz can full fat Coconut Milk
Servings:
Instructions
- Boil the water, add rice, with a pinch of salt and drizzle of olive oil, return to a boil. Reduce heat and cover. Simmer until all the water is absorbed by the rice about 35-45 min or as per cooking directions for your particular type of rice
- Marinade cubed chicken in olive oil, 1 Tbsp of the soy sauce for approximately 10-20 min (while you are chopping the fresh vegetables)
- Stir fry chicken in wok and when cooked through add vegetables
- Continue to stir fry until veggies are to desired texture and brightly colored.
- In a small bowl mix coconut milk, ginger, garlic and soy sauce until well combined.
- Add cooked rice to wok
- Add coconut milk mixture to the rice/veggie/chicken in the wok
- Heat through for about 5 min to allow for the flavors to combine.
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