Ingredients
Scale
- 2 cups chicken breasts, diced
- 1 cup coconut milk
- 1 cup chicken broth
- 2 cups jasmine rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger; sauté until fragrant.
- Add the diced chicken and cook until browned. Season with salt and pepper.
- Stir in coconut milk and chicken broth, and bring to a simmer.
- Add the jasmine rice to the skillet, stir well, and cover.
- Reduce heat and let simmer for 20 minutes or until rice is cooked and chicken is tender.
- Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.
Notes
Make sure to sauté the garlic and ginger until fragrant, but avoid burning them for the best flavor. For a vegetarian version, substitute chicken with chickpeas or tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg