Happy mouths make happy plates. That, of course, can be a challenge when you’re working around a family-full of food preferences. But you can serve them all and serve them well with this Thai-inspired rice bowl. Little ones get their beloved chicken tenders and much-needed veggies, while the grown-ups enjoy a 5-star-quality flavor. It feels good to spice things up!
Thai Coconut Red Rice with Chicken
Ingredients
1 lb. boneless, skinless chicken tenders
1 yellow onion, diced
1 head of broccoli, chopped into florets
2 cups shredded carrots
1 cup Vitacost Thai Coconut Red Rice
1 can lite coconut milk
1 Tbsp. chopped garlic
1 Tbsp. Vitacost Organic Extra-Virgin Olive Oil
2 cups water
Dash of black pepper
Dash of cayenne pepper
Diced pineapple (optional)
Directions
- Make a marinade with coconut milk, ginger and pepper. Let chicken tenders soak in marinade in the refrigerator for 5-6 hours, or overnight.
- In a stir-fry pan over medium heat, add olive oil, onion, garlic and cayenne, cooking until onion turns golden brown.
- Add marinated chicken and cook through, using a spatula to “cut” chicken into smaller pieces, if desired.
- Add broccoli and carrots and cook until just tender.
- Remove from heat and set aside.
- In a medium pot, bring water to a boil. Add rice, cover and reduce to simmer for 20 minutes, or until liquid is completely absorbed.
- Pour chicken mixture over coconut rice, top with pineapple chunks (if desired) and serve up!