Ingredients
Main Ingredients
- 2 pieces chicken breasts
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Fresh cilantro
Method
Preparation
- Heat olive oil in a skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until fragrant.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides.
- Pour in the coconut milk and soy sauce. Bring to a simmer, cover, and cook for 15-20 minutes until the chicken is cooked through.
- Meanwhile, prepare jasmine rice according to package instructions.
- Serve the chicken over the rice, drizzling the sauce on top. Garnish with fresh cilantro.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 2g
Notes
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can freeze the chicken and sauce together in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating. For extra flavor, marinate the chicken in some coconut milk and soy sauce for an hour before cooking. If you like it spicy, add some red pepper flakes or sliced jalapeños to the skillet when cooking the onions. Adjust the amount of coconut milk based on how creamy you like the sauce. You can make this dish vegetarian by substituting the chicken with firm tofu or chickpeas.
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