Ingredients
1 cup uncooked jasmine rice1 cup water3/4 cup light coconut milk1/2 teaspoon sugar1/2 teaspoon salt1/4 cup lime juice2 tablespoons reduced-sodium soy sauce1 tablespoon grated lime zest1 tablespoon minced fresh gingerroot1 tablespoon rice vinegar1 tablespoon honey1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 teaspoons canola oil1 teaspoon sesame oil1/4 cup sweetened shredded coconut1 tablespoon minced fresh cilantro
Preparation
In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 15-20 minutes.
Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.
