Chicken Lime-Coconut Rice Bowls

I love the combination of fresh lime, coconut milk and spice! Hope you enjoy this creamy, easy one-bowl wonder. It can easily be doubled or tripled for a group.

I begin by making jasmine rice (1 3/4 cups of rice, 3 cups water, dash salt). If you have a rice maker, all the better as it takes less than 15 minutes. ($13.00 at Walmart.:) When it is done, stir in 1/2 can of coconut milk, reserve the rest for the chicken and sauce. (I like the organic lite coconut milk, Whole Foods brand. You want a little fat in there for creaminess and this one is perfect.)

In a large skillet, saute 2 cloves of fresh minced garlic in a T. of coconut or olive oil and a T. of sesame oil.

To this add any vegies you like and stir fry until tender crisp. (I use whatever I have on hand --- onions, mushrooms, sliced asparagus, frozen green peas, edemame, fresh pineapple, chunks of cooked sweet potato or carrots, sugar snap peas, water chestnuts and on and on! I had some fresh brussel sprouts left over so I removed the outer leaves and threw them in the pot,then sliced the little "cabbage core" in "coins" and stir fried them. They were amazing! Fresh grated ginger is also nice. )

Toss in about 1 to 2 cups of diced or shredded cooked chicken, depending on how many you are serving, allowing 1/2 c. per person. (I love rotisserie chicken for this.)

Over the hot chicken and vegies pour about 1/4 c. good teriyaki sauce, 1/8. c. sweet thai chili sauce, and the other 1/2 can coconut milk. Lightly stir. for seasoning and add soy sauce if it needs more saltiness. Squeeze juice of one fresh lime over all.

Let guests serve themselves a portion of hot jasmine coconut rice, and chicken vegie sauce.

Then let everyone add condiments as they like, such as:

Chopped nuts, sesame seeds, crisp fried Chinese noodles, fresh chopped cilantro or basil; extra Oriental sauces such as soy, teriyaki, hoison, thai red sweet chili sauce (I buy this in large bottles at World Market), Sriracha HOT chili sauce (pictured above), grated coconut and fresh lime slices.

Serves 3-4