(Total time includes time to cook the rice): 15minutes
Total: 25minutes
Ingredients
For the Chicken:
2boneless skinless chicken breastscut into bite size pieces
1tablespoonolive oil
1/4teaspoondried red pepper flakes
1/4teaspoonground black pepper
1tablespoonhoney
2tablespoonssoy sauce
1/2cupbarbecue sauce (with a flavor that's on the sweeter side)
1/2cupcanned coconut milk
For the Rice:
1cupBasmati riceor your favorite type of rice
1jalapeno pepperstem and seeds removed; jalapeno diced
1/4of a red onionpeeled and diced
2cupswater
For Garnish:
1teaspoonsesame seeds(toasted, black or raw)
2green onionscut 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.