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Easy Raspberry Chicken with Coconut Rice
Easy Raspberry Chicken with Coconut Rice
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Tangy raspberry vinegar chicken served on flavorful coconut rice.
Ingredients:
  • 2 cups water
  • 1 (14 ounce) can reduced-fat coconut milk
  • 2 teaspoons minced fresh ginger root
  • 1 cup Basmati rice
  • 0.33333334326744 cup all-purpose flour
  • 1 tablespoon lemon pepper
  • 4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 2 teaspoons dried rosemary
  • 0.5 cup raspberry vinegar
Instructions:
  • In a large pot, combine water, coconut milk, ginger, and rice. Bring to a boil, then cover and simmer, stirring occasionally, until all liquid is absorbed.
  • In a resealable plastic bag, toss together the flour, lemon pepper, and chicken until evenly coated.
  • In a large skillet over medium heat, sizzle chicken strips and fragrant rosemary in hot oil until beautifully golden. Set aside the chicken. Deglaze the pan with raspberry vinegar and let it simmer until reduced by half. Add back the chicken and cook until the flavors meld together. Serve with coconut rice as a delightful pairing.

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