Thai Chicken Stir-Fry With Coconut Rice

• rice Coconut
• chicken Thai, Stir-Fry
• 1 1/2 cups jasmine rice such as Thai Kitchen(R)
• 13 2/3 ounces Thai Kitchen Coconut Milk
• 1 1/4 cups water
• 1 teaspoon sugar
• 1 pinch salt
• 1 pound boneless, skinless chicken breasts cut into 3/4-inch chunks
• 3 tablespoons flour
• 1 cup chicken stock Kitchen Basics(R) Original
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 teaspoon ginger McCormick GourmetTM Organic, Ground
• 1/2 teaspoon garlic powder McCormick GourmetTM Organic
• 1/4 teaspoon red pepper McCormick GourmetTM Organic, Crushed
• 2 tablespoons vegetable oil divided
• 2 cups snow peas
• 1 red bell pepper medium, cut into 3/4-inch chunks
• 1 onion small, cut into thin wedges

1. 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.
2. 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.
3. 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.
4. 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.

rice coconut, chicken, jasmine rice, kitchen coconut milk, water, sugar, salt, chicken breasts, flour, chicken stock kitchen basicsuae original, honey, soy sauce, ginger, garlic, red pepper, vegetable oil, snow peas, red bell pepper, onion

Taken from www.yummly.com/recipe/Thai-Chicken-Stir-Fry-with-Coconut-Rice-2072009 (may not work)