Ginger Garlic Chicken with Coconut Rice

Instructions

1. 1In a medium saucepan, combine the 1 can of coconut milk with 1.5 cups of water. Bring to a boil over medium-high heat (190°C), then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it rest, covered, off the heat for 5 minutes.
2. 2While the rice cooks, cut the about 680 g of chicken breast into bite-sized pieces, about 2.5 cm cubes.
3. 3Heat 1 tablespoon of the 2 tbsp coconut oil in a large skillet or wok over medium-high heat (190°C).
4. 4Add the 4 cloves of minced garlic and 2 tbsp of grated ginger to the hot skillet. Sauté for 1 minute until fragrant, stirring constantly.
5. 5Add the bite-sized chicken pieces to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
6. 6Pour in the 3 tbsp of coconut aminos, 1 tbsp of rice vinegar, and 1 tbsp of honey. Stir everything together and let it simmer for 2-3 minutes, stirring frequently, until the sauce slightly thickens.
7. 7Slice the 2 stalks of green onions thinly. Stir most of the sliced green onions into the chicken mixture, reserving some for garnish.
8. 8Serve the ginger garlic chicken over the prepared coconut rice. Garnish with the remaining sliced green onions.

Substitutions

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