This coconut rice, made with coconut water instead of coconut milk. So flavorful. On top: chicken, snap peas, and an easy sauce.

Ingredients

Instructions

For Coconut Rice:
1) Add 1 tablespoon coconut oil to a large pot over medium heat. When melted, add diced yellow onion and cook for a few minutes until soft. Then add ground coriander and paprika. Cook together for 30 seconds.

2) Add in rinsed white rice and stir to combine. Then pour in coconut water and 1 cup water. Stir rice, cover, and bring to a simmer. Once simmering, turn heat down to low and cook for 10 minutes. Check rice after 10 minutes. It might need a few more minutes. If it’s really dry, add more water in 1/2 cup batches.

When rice has absorbed all the liquid and is tender, remove from heat and fluff with a fork. Season with a pinch of salt.

For Chicken Bowls:
1) Whisk together rice wine vinegar, sugar, soy sauce, and chili sauce in a small bowl.

2) In a large skillet, add coconut oil over medium-high heat. Once melted, add diced chicken and cook until chicken is cooked through 6-7 minutes. Then add ginger, garlic, red pepper flakes, and snow peas. If pan is really dry, add a bit more oil. Stir fry for a few minutes until snap peas are bright green.

3) Stir in sauce mixture and turn heat down to low. Cook for a few minutes until sauce thickens on the chicken.

Spoon coconut rice into bowls and top with sticky chicken topping. Garnish with lime wedges and fresh cilantro!