Stir Fry Chicken with Coconut Rice

Coconut Rice
1 cup (250ml) Thai jasmine rice or basmati rice or other long grain rice
2 tsp sunflower oil
2 cloves of garlic, minced
1 onion, chopped
1 tsp minced fresh ginger
1/2 tsp salt
Stir Fry
2 cups prepared Coconut rice
1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper (could use leftover cooked chicken)
1/2 cup frozen mixed vegetables
2 green onions, chopped
1 clove garlic, minced
1 egg
3 tsp sunflower oil, divided
2 tsp soy sauce (optional)
COCO Milk-fried-rice
Coconut Rice (This can be made ahead)
  • If using jasmine rice, rinse under cold running water until water runs clear. Let drain. Set aside.
  • In saucepan, heat oil over medium heat cook garlic, onion and ginger stirring occasionally for 5 minutes or until softened.
  • Stir in the PUREHARVEST COCO QUENCH Coconut Milk and 1-1/4 cups (300 mL) water; bring to boil.
  • Stir in rice and cover, reduce heat to low and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and stand, covered for 5 minutes.
  • With a fork stir in salt to season.
  • Serve as a side with your choice of main. It is also great to use in a stir fry.
For the stir fry
  • Whisk egg with 1 teaspoon oil in a small dish then set aside.
  • Heat 1 tsp oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate, 5-8 minutes. (If using pre-cooked chicken, skip this step.)
  • Heat remaining oil in the wok then add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds.
  • Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
  • Add cooked chicken, rice, and soy sauce to wok then toss well to combine and serve hot.

(Recipes and Images Copyright Chef Jimmy Boswell 2014)


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