Ginger-Lime Chicken with Coconut Rice

This has a fresh and delicious taste.

Coconut Rice

1 3/4 cup coconut milk (1 can)
1 tsp white sugar
1 cup Jasmine rice

(start chicken marinating, see below)
In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the Jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from heat and fluff rice with a fork; cover, and keep warm.

Ginger-Lime Chicken

1 1/2 lbs skinless, boneless chicken breasts-cut into 1" cubes
2 limes, zested and juiced
2 Tbsp grated fresh ginger root (I used 1 tsp dried ginger)
1 Tbsp sesame oil (I used canola)
1 Tbsp honey
1/4 cup sweetened flaked coconut

1. In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
(prepare rice here)
2. In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir-fry until the chicken is nicely browned, about 3-5 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful to not let the honey burn. Remove from the heat and sprinkle with coconut.
*For an extra punch, toss 1/4 tsp red pepper flakes into the marinade.

Servings: 4
Cal: 660, Fat: 31.2g, Chol: 104 mg, Sod: 117mg, Carb: 53mg, Fiber: 3.1g, Prot: 43.8g (This would change if you used Lite Coconut Milk--it works just as well.)