Sticky Ginger-Basil Chicken
Coconut Rice
Ingredients
- 2 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 2 Tbsp olive oil
- 2 (12-oz) pkg sliced bell pepper and onion medley
- 3 Tbsp jarred minced garlic
- 2 Tbsp refrigerated ginger paste
- ⅔ cup sweet chili sauce
- ¼ cup ponzu sauce
- 1 (1-oz) pkg fresh basil, torn
Instructions
- Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high 5 to 7 minutes or until browned and done. Remove chicken from skillet; keep warm.
- Cook vegetable medley, garlic, and ginger paste in skillet 2 to 3 minutes or until fragrant.
- Return chicken to skillet; add chili sauce and ponzu; cook 2 to 3 minutes or until sauce has thickened slightly. Stir in basil.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1½ cups long-grain white rice
- 1 (13.5-oz) can unsweetened coconut milk
- 1¼ cups water
- ½ tsp salt
- 2 green onions, chopped
Side Dish Instructions
- Heat oil in a large saucepan over medium-high heat. Add rice; stir to coat. Add coconut milk, water, and salt; bring to a boil.
- Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed. Remove from heat, sprinkle with green onions, and fluff with a fork.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
310
|
276
|
586
|
| Fat (g) | 7 | 12 | 19 |
| Sat. Fat (g) | 2 | 9 | 11 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 21 | 37 | 58 |
| Fiber (g) | 2 | 0 | 2 |
| Sodium (mg) | 862 | 219 | 1081 |
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