1 lb boneless skinless chicken breast
1 packet “coconut ginger soup mix” – made by Taste of Thai – I’ve found that not all grocery stores carry it, so you may have to hunt around
rice (approx 1 – 1 1/2 cups uncooked)
1 can coconut milk (I buy the light kind, and don’t notice the difference)
lime juice (optional)
peas, mushrooms, baby corn, etc. (optional – I prefer peas or mushrooms)
start the rice, following the directions. I love my 2nd-hand rice cooker.
cut up the chicken into 1″ cubes.
heat the coconut milk and soup mix until boiling.
add chicken, reduce heat to low and cook for about 10 minutes…until the chicken is cooked through.
add 1 1/2 cups water and increase heat – cook until hot. you can either add the vegetables with the water, or right before serving. if you’ve remembered to buy lime juice, add a dash (I usually forget).
serve over rice.
damn easy and damn tasty. (as always, thanks to Greyson, who introduced this to me as “the perfect date food.”)