Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons of olive oil
- 1 tablespoon of soy sauce
- 1 teaspoon of grated ginger
- 1 clove of garlic, minced
- 1 teaspoon of honey
- Juice of 1 lemon
- Salt and pepper to taste
For the coconut rice:
- 1 cup of jasmine rice or basmati rice
- 1 cup of coconut milk
- 1 cup of water
- 1/2 teaspoon of salt
- 1 bay leaf (optional)
For the shishito peppers:
- 1 cup of shishito peppers
- 1 tablespoon of sesame oil
- 1 teaspoon of soy sauce
- 1 teaspoon of honey
- 1 tablespoon of toasted sesame seeds (optional)
- 1 teaspoon of chopped scallions (for garnish)
Directions
In a bowl, mix the olive oil, soy sauce, ginger, garlic, honey, and lime juice. Place the chicken breasts in a plastic bag or container and pour the marinade over them. Seal and refrigerate for 30 minutes to 1 hour.
In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat and cook, covered, for 15-18 minutes or until the rice is tender and the liquid is absorbed. If you like, add a bay leaf for an aromatic touch. Once done, remove from heat and let it rest.
Preheat a grill or skillet over medium-high heat. Cook the chicken breasts for 5-7 minutes per side, or until cooked through and golden brown on the outside. Remove from heat and let rest for a few minutes before slicing.
In a large skillet, heat the sesame oil over medium heat. Add the shishito peppers and sauté until they’re golden and slightly wrinkled, about 4-5 minutes. Add the soy sauce and honey, and stir well. Cook for another minute. Garnish with sesame seeds and chopped scallions.
Serve the coconut rice on a plate, place the chicken breasts on top, and add the sautéed shishito peppers on the side.