Coconut-Lime Chicken
Bell Pepper Rice
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken thighs
- 3 Tbsp olive oil, divided
- 3 green onions, sliced
- 1 (13.5-oz) can coconut milk
- ¼ cup Asian sweet chili sauce
- ¼ cup honey
- ¼ cup lime juice
- 2 Tbsp low-sodium soy sauce
Instructions
- 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.
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