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1
Start the rice first.
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2
Follow the package instructions to prepare the rice, with a slight change as follows.
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3
The rice I used called for 1 part rice to 2 parts water.
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4
To give it the coconut infusion, I substituted 1/2 of the required water for coconut milk, then added 1-1/2 of the required measurement of water.
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5
For example, if you are doing 1 cup of rice to 2 cups of water, instead do 1 cup of rice, 1 cup of coconut milk and 1 and 1/2 cups of water.
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6
(The coconut milk cooks down more than the water, which is why you want to throw in some extra water, to avoid having the rice be undercooked).
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7
When its done, remove from heat and set aside.
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8
Chop the carrots and begin steaming them in a steamer basket over a pot of boiling water.
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9
Chop the bell pepper and onion, mince the garlic.
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10
Heat a large skillet over medium heat and add 1/2 tablespoon of olive oil.
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11
Saute the bell pepper, onion and garlic and cook until slightly soft, set aside.
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12
Put the chicken breasts in a Ziploc bag and pound out to about 1/4 inch thick using a mallet.
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13
Season the chicken with the salt, pepper and red chili pepper to taste.
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14
Heat a medium skillet or grill pan over medium heat, add 1/2 tablespoon of olive oil and cook chicken until both sides are nicely browned.
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15
Then remove the chicken from the pan and slice both breasts lengthwise, add chicken pieces to the pan of vegetables.
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16
The carrots should be about done steaming by now, so add these to the vegetable mixture.
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17
Put the vegetable mixture pan back on and bring to medium heat.
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18
Add 1/2 bottle of Ginger People Ginger Peanut Sauce and additional coconut milk to taste.
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19
Once heated, serve the chicken and vegetable mixture over the coconut rice.
