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The TENA Kitchen Recipe of the Month - May '17

Chicken and Vegetable Coconut Rice

  • 175 mL Brown Rice
  • 1 Sweet potato, peeled and cut into ¾-inch (2 cm) cubes
  • 50 mL Unsweetened shredded coconut
  • 250 mL Coconut milk
  • 125 mL Water
  • 2 mL Salt
  • 4 Boneless skinless chicken thighs, about ½ lb (250 g)
  • 1 Clove garlic, minced
  • 15 mL Sodium-reduced soy sauce
  • 10 mL Canola oil 4 Green onions, chopped
  • 500 mL Bok choy, chopped
  • In a medium saucepan, mix together the rice, sweet potato and shredded coconut.
  • Add the coconut milk, water and salt. Bring to a boil.
  • Reduce heat, cover and simmer for 20 minutes.
  • Meanwhile, cut chicken into 2 cm cubes. In a small bowl, mix together chicken, garlic, soy sauce.
  • In large skillet with tight fitting lid, heat oil over medium high heat. Stir-fry green onions about 1 minute. Add chicken. Stir fry until chicken is cooked, about 5 minutes. Add bok choy. Cover and cook on low heat for about 5 minutes.
  • Stir in cooked rice mixture. Heat another 5 minutes over low heat.
  • Makes 4 servings.