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  • The Wright Honey team

Coconut Rice with Thai Chicken Stir fry - by



1 1/2 cups jasmine rice

13.66 ounces Thai Kitchen Coconut Milk

1 1/4 cups water

1 teaspoon sugar

1 pinch salt

1 pound boneless, skinless chicken breasts (cut into 3/4-inch chunks)

3 tablespoons flour

1 cup chicken stock

1/4 cup honey

1/4 cup soy sauce

1 teaspoon ginger

1/2 teaspoon garlic powder

1/4 teaspoon red pepper

2 tablespoons vegetable oil (divided)

2 cups snow peas

1 red bell pepper (medium, cut into 3/4-inch chunks)

1 onion


Rinse jasmine rice with water. Drain well. Set aside. Bring coconut milk, water, sugar and salt to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender.

Meanwhile, coat chicken with flour in medium bowl. Remove chicken. Set aside. Add stock, honey, soy sauce, ginger, garlic powder and red pepper to remaining flour in bowl; stir until smooth.

Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from wok. Heat remaining 1 tablespoon oil in wok. Add vegetables; stir fry 5 minutes or until tender-crisp.

Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stir-fry until heated through. Serve with Coconut Rice.

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