Sweet and Spicy Chicken with Rice
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For the Chicken:
2 boneless skinless Chicken Breasts
1 tablespoon Olive Oil ¼ teaspoon
Red Pepper Flakes
¼ teaspoon ground Black Pepper
1 tablespoon Honey
2 tablespoons Soy Sauce
½ cup Barbeque Sauce
½ cup canned Coconut Milk
1 teaspoon Sesame Seeds
2 Green Onions (cut in 1 inch-size pieces both the green and white parts of the onion)
For the Rice:
1 cup Basmati Rice
1 Jalapeno Pepper
¼ of a Red Onion
1 cup Water
Instructions:
For the Rice:
Remove the seeds from the jalapeno pepper (unless you prefer more heat). Dice the jalapeno pepper and the onion. Add the rice, jalapeno pepper and onion to a rice cooker pan.
Next add a cup of water to the rice cooker pan and start cooking the rice.
For the Chicken:
Cut the chicken into bite-size pieces.
Heat a skillet on medium heat and add the olive oil. Add the chicken to the skillet and stir the pieces around in the olive oil. Next add the red pepper flakes, ground black pepper, honey, soy sauce, and barbeque sauce to the chicken. Then stir all of the ingredients together. Stir in the coconut milk. Cook the chicken a few more minutes and then the rice should be just about ready.
Assemble the Dish:
Add the cooked rice to your serving dishes and top with the chicken mixture. Garnish with the sesame seeds and cut green onions.
Serves 2.
From couponclippingcook.com