Rating: 4 stars
49 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3

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!

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Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.

  • 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.

Nutrition Facts

589 calories; protein 37g; carbohydrates 51.6g; fat 24.9g; cholesterol 85.6mg; sodium 438.9mg. Full Nutrition
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