The TENA Kitchen Recipe of the Month - Mar '16

Chicken and Vegetable Coconut Rice

  • 3/4 Cup Brown Rice
  • 1 Sweet potato, peeled and cut into ¾-inch cubes
  • 3 Tbsp Unsweetened shredded coconut
  • 1 Cup Coconut milk
  • 1/2 Cup Water
  • 1/2 tsp Salt
  • 4 Boneless skinless chicken thighs, about ½ lb
  • 1 Clove garlic, minced
  • 3 tsp Sodium-reduced soy sauce
  • 2 tsp Canola oil 4 Green onions, chopped
  • 2 1/4 Cup Bok choy, chopped
  • In a medium saucepan, mix together the rice, sweet potato and shredded coconut.
  • Add the coconut milk, water and salt. Bring to a boil.
  • Reduce heat, cover and simmer for 20 minutes.
  • Meanwhile, cut chicken into 1/2 inch cubes. In a small bowl, mix together chicken, garlic, soy sauce.
  • In large skillet with tight fitting lid, heat oil over medium high heat. Stir-fry green onions about 1 minute. Add chicken. Stir fry until chicken is cooked, about 5 minutes. Add bok choy. Cover and cook on low heat for about 5 minutes.
  • Stir in cooked rice mixture. Heat another 5 minutes over low heat.
  • Makes 4 servings.