Sticky Ginger-Basil Chicken
Coconut Rice
Ingredients
- ¾ lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 Tbsp olive oil
- 1 (12-oz) pkg sliced bell pepper and onion medley
- 1 Tbsp jarred minced garlic
- 2 tsp refrigerated ginger paste
- 2½ Tbsp sweet chili sauce
- 1½ Tbsp ponzu sauce
- 2 Tbsp torn fresh basil
Instructions
- Cook chicken in hot oil in a large nonstick skillet over medium-high 5 to 7 minutes or until browned and done. Remove 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 minutes or until sauce is slightly thickened. Stir in basil.
Side Dish Ingredients
- 1 tsp olive oil
- ½ cup long-grain white rice
- ½ cup unsweetened coconut milk
- ½ cup water
- ⅛ tsp salt
- 1 small green onion, chopped
Side Dish Instructions
- Heat oil in a small 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 onion, and fluff with a fork.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
331
|
265
|
596
|
| Fat (g) | 7 | 11 | 18 |
| Sat. Fat (g) | 2 | 8 | 10 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 22 | 37 | 59 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 744 | 168 | 912 |
Quick & Healthy Meal Plan
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