This is a really easy recipe for raspberry chicken with rice. It is by far my favorite quick meal and I always make extra so I have some to take to work for lunch the next day!
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
589 Calories
Recipe Instructions
Step 1
In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
Step 2
Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
Step 3
Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.
Ingredients
⅓ cup all-purpose flour
2 tablespoons vegetable oil
2 cups water
2 teaspoons dried rosemary
2 teaspoons minced fresh ginger root
1 tablespoon lemon pepper
1 cup basmati rice
½ cup raspberry vinegar
1 (14 ounce) can reduced-fat coconut milk
4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
