Easy Raspberry Chicken With Coconut Rice
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Water2 tsps
Ginger Root (minced fresh)1 cup
Basmati Rice1 cup
All-Purpose Flour1 tbsp
Lemon Pepper2 tbsps
Vegetable Oil2 tsps
Dried Rosemary1 cup
Raspberry VinegarDirections:
1
In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed
2
Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat
3
Heat oil in a large skillet over medium heat
4
Fry chicken strips and rosemary, turning occasionally, until golden brown
5
Remove chicken pieces from pan, and set aside
6
Pour raspberry vinegar into skillet, and simmer until reduced by half
7
Return chicken to skillet, and cook until all liquid is absorbed
8
Serve with coconut rice