1¾ c. coconut milk (13.5 oz. can)
½ tsp. white sugar
½ tsp. salt
1 cup jasmine rice
¼ c. sweetened flaked coconut (optional)
1½ lbs. skinless, boneless chicken breasts, cubed
2 limes, zested and juiced
2 T. grated fresh ginger root
1 T. olive oil or sesame oil
1 T. honey
¼ c. sweetened flaked coconut
2-3 T. cilantro
Coconut Rice: In a medium saucepan, combine the coconut milk, sugar and salt over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. (Rice might need to be stirred once or twice during cooking process or it will burn on the bottom.) Remove from the heat and fluff rice with a fork and stir in flaked coconut; cover, and keep warm.
Ginger-Lime-Coconut Chicken: In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let mixture marinate for 20-30 minutes in refrigerator. In a large skillet or wok, heat the oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is cooked and lime juice has reduced. Drizzle honey onto the chicken and continue to stir-fry for another minute. Remove from the heat and stir in the coconut. Sprinkle cilantro over rice and chicken. Serve chicken with the coconut rice on the side.