Recipe Easy Raspberry Chicken with Coconut Rice (Chicken)

Required Ingredients:

• 2 cups water
• 1 (14 ounce) can reduced-fat coconut milk
• 2 teaspoons minced fresh ginger root
• 1 cup Basmati rice
• 1/3 cup all-purpose flour
• 1 tablespoon lemon pepper
• 4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
• 2 tablespoons vegetable oil
• 2 teaspoons dried rosemary
• 1/2 cup raspberry vinegar

Preparing/Cooking:

• In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
• Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
• Heat oil in a large skillet over medium heat.
• Fry chicken strips and rosemary, turning occasionally, until golden brown.
• Remove chicken pieces from pan, and set aside.
• Pour raspberry vinegar into skillet, and simmer until reduced by half.
• Return chicken to skillet, and cook until all liquid is absorbed.
• Serve with coconut rice.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z