Time: 20 minutes
Servings: 2
Ingredients:
92g Jasmine Rice (dry)
242ml Canned Coconut Milk
119ml Water
18g Tamari
15ml Rice Vinegar
Sea Salt & Black Pepper (to taste)
227g Chicken Breast (skinless, boneless, cubed)
120g Baby Spinach (chopped)
Directions:
- Cook rice according to package instructions and set aside.
- In a saucepan over medium heat, combine the coconut milk, water, tamari, rice vinegar, salt, and pepper. Add the chicken and bring to a simmer for ten minutes or cooked through.
- Stir in the spinach and remove from heat. When the spinach has wilted, divide into bowls along with the rice and enjoy!
Notes!
Leftovers:
Store in an airtight container in the fridge for up to three days.
Serving Size:
One serving is approximately equal to four ounces of chicken, 3/4 cup of coconut broth, and 3/4 cup of rice.
Additional Toppings:
Add red pepper flakes, green onions, or cilantro.
More Flavour:
Add bay leaves, ginger, garlic, or shallots.
Make it vegan:
Use tofu, seitan, tempeh, or chickpeas instead of chicken.
