Ingredients:

• ¾ cup Uncooked brown or white rice

• 4 Chicken breasts, cut into cubes

• 1 Red onion, diced

• 4 Garlic cloves, minced

• 2 tbsp. Fresh ginger, minced

• 2 Bell peppers, diced

• 1 Broccoli crown, diced

• Juice from 1 lime

• 1 can Aroy D coconut milk

• ¼  cup Chicken broth

• 1-4 tsp. Chili garlic sauce

• Olive oil

Directions

• Cook rice according to package instructions.

• Toss the chicken with some olive oil, salt and pepper in a medium bowl.

• Add the chicken to a large pan on medium heat and fry until fully cooked. Once it’s done, remove chicken from the pan and set aside.

• Add the red onions to the pan and fry for ~15minutes on low to medium heat. The longer they cook the better they’ll taste. We don’t want to burn them though, be careful not the have the heat too high.

• Add the garlic and ginger and stir until fragrant, ~2 minutes.

• Add the peppers and broccoli and cook until tender crisp, ~4 minutes.

• Stir in the lime juice, coconut milk, chicken broth and chilli garlic sauce (add one tsp. of the child garlic sauce at a time and taste until desired spiciness).

• Serve with chicken on rice.

• Enjoy ☺