Coconut-Lime Chicken

• 1 cup uncooked jasmine rice
• 1 cup water
• 3/4 cup light coconut milk
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup lime juice
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon grated lime zest
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 2 teaspoons canola oil
• 1 teaspoon sesame oil
• 1/4 cup sweetened shredded coconut
• 1 tablespoon minced fresh cilantro

1. In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.
2. Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.

jasmine rice, water, light coconut milk, sugar, salt, lime juice, soy sauce, lime zest, fresh gingerroot, rice vinegar, honey, chicken breasts, canola oil, sesame oil, coconut, fresh cilantro

Taken from www.tasteofhome.com/recipes/coconut-lime-chicken/ (may not work)