Pineapple Coconut Chicken

• 1 Tablespoon Sesame Oil
• 1 pound Chicken, Cut Into 1/2 Inch Strips
• 1 pinch Salt And Pepper
• 1 cup Full Fat Canned Coconut Milk
• 2 teaspoons Minced Garlic
• 3 Tablespoons Chicken Broth
• 1 can (16 Oz. Size) Crushed Pineapple, Drained
• 1 teaspoon Ground Ginger
• 2 teaspoons Lime Juice
• 1 Tablespoon Sriracha Sauce
• 2 cups Cooked Brown Rice, To Serve
• 3 whole Strawberries, Diced
• 4 whole Leaves Fresh Basil, Cut Into Strips

1. 1.
2. Heat oil in a large, nonstick skillet over medium-high heat.
3. Add chicken and quickly season with salt and pepper to taste.
4. Let the chicken cook, stirring occasionally, for about 5 minutes or until chicken is done.
5. 2.
6. While chicken is cooking, beat coconut milk with a hand mixer until oils are combined and milk is smooth and thick.
7. 3.
8. Add garlic to the chicken.
9. Cook until fragrant, about 30 seconds.
10. Add broth, coconut milk, pineapple, ginger, lime juice, and Sriracha.
11. Bring sauce to a boil and let simmer for about 10 minutes.
12. 4.
13. Serve over rice.
14. Garnish with strawberries and basil.
15. Lightly adapted from Martha Stewart.

sesame oil, chicken, salt, coconut milk, garlic, chicken broth, pineapple, ground ginger, lime juice, sriracha sauce, brown rice, strawberries, fresh basil

Taken from tastykitchen.com/recipes/main-courses/pineapple-coconut-chicken-2/ (may not work)