Cook chicken in 2 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet.
Add onions and 1 Tbsp oil to skillet; cook 1 minute. Add coconut milk, chili sauce, honey, lime juice, and soy sauce to skillet; reduce heat to medium, and cook 6 to 8 minutes or until thickened.
Return chicken to skillet, turning to coat. Cook 2 minutes or until thoroughly heated.
Side Dish Ingredients
3 (3.5-oz) pouches boil-in-bag jasmine rice
2 red or yellow bell peppers, chopped
1 onion, chopped
2 Tbsp olive oil
⅓ cup chopped fresh basil
½ tsp salt
Side Dish Instructions
Cook rice according to package directions.
Meanwhile, cook bell peppers and onion in hot oil in a large skillet over medium-high heat 8 minutes or until browned and tender. Stir in rice, basil, and salt.
Nutritional Information
Main
Side
Total
Servings
6
6
Fat (g)
13
5
18
Sat. Fat (g)
4
1
5
Protein (g)
23
4
27
Carb (g)
19
43
62
Fiber (g)
0
1
1
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