The TENA Kitchen Recipe of the Month - May '17

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.