Recently I’ve been playing with my rice – no really though, I’ve been spicing it up. Last night I made a thai style meal that consisted of chicken, coconut, rice and some other goodies. Coconut is a healthy fat that has lots of people talking. Here’s a great article written by my acupuncturist about the importance of healthy fats in our diets and how high cholesterol is not caused by saturated fats.
Here’s what I made for dinner:
Thai Style Coconut Chicken:
2 organic boneless, skinless chicken breasts
2 scallions, chopped
1 inch grated fresh ginger
3 tablespoons tamari
2 tablespoons maple syrup
1 tablespoon sesame oil
1/3 cup coconut milk
Heat a large skillet with ghee or olive oil. Add the scallions and ginger stirring frequently as to not burn. Cook for about 5 minutes. Then add in tamari, maple syrup, sesame oil, coconut milk and let simmer for about 2-3 minutes. Cut chicken into chunks and place in pan with the rest of the ingredients. Cook until chicken is fully cooked.
Coconut Black Rice:
1 cup black rice, rinsed well
1 1/2 cups coconut milk
1/2 cup water
1 teaspoon cinnamon
Combine rice and liquid and bring to a boil. Then cover and turn flame to low. Simmer for 50 minutes. Turn off heat and let sit for an extra 10-15 minutes until all liquid is evaporated. Once cooked through add the cinnamon and stir well.
Enjoy!
