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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.
If I could, I would rate this 10 stars. What a fantastic recipe and all the flavors are so very yummy together. It tastes so gourmet, it felt like my birthday the evening I had it for dinner. Will make it again and again.
Diane | September 30, 2014
Ava | October 12, 2016