Sweet and Spicy Chicken with Rice
Quick and easy to make and full of flavor.
Servings 2
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts cut into bite size pieces
- 1 tablespoon olive oil
- 1/4 teaspoon dried red pepper flakes
- 1/4 teaspoon ground black pepper
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1/2 cup barbecue sauce (one that is on the sweeter side)
- 1/2 cup canned coconut milk
For the Rice:
- 1 cup Basmati rice or your favorite type of rice
- 1 jalapeno pepper stem and seeds removed; jalapeno diced
- 1/4 of a red onion peeled and diced
- 2 cups water
For Garnish:
- 1 teaspoon sesame seeds (toasted, black or raw)
- 2 green onions cut in 1 inch-size pieces; both the green and white parts of the onion
Instructions
For the Rice:
- To a rice cooker pan, add rice, jalapeno, red onion and water.
- Cover with a lid and set the rice cooker on the "cook" setting.
- When the rice is done cooking, stir so that the jalapeno and onion are evenly distributed in the rice.
For the Chicken (make while the rice is cooking):
- Heat a skillet on medium heat and add olive oil. To the skillet add chicken, dried red pepper flakes, ground pepper and stir.
- Let the chicken cook for 5 minutes stirring occasionally.
- To the pan, add honey, soy sauce, and barbecue sauce. Stir together. If the sauce starts to bubble, turn down the heat a little.
- Continue to cook and stir occasionally until the chicken is cooked through (about another 2 to 4 minutes depending on the size of the pieces of chicken).
- To the pan, stir in coconut milk.
- Serve while warm over rice.
For Serving:
- To serving dishes, add warm cooked rice and top with the warm chicken and sauce.
- Garnish with the sesame seeds and cut green onions.