Sweet Chili Chicken Stir Fry Bowls

Ingredients

• 1.5 cups jasmine rice
• 1 clove garlic, minced
• 3/4 tsp salt
• 1 can coconut milk
• 1 cup water
• 2 boneless, skinless chicken breasts
• 1 Tbsp cooking oil
• 1 cup sweet chili sauce
• 1 can pineapple tidbits in juice
• 1 lb. broccoli crown

Directions

1. Start the coconut rice. In a sauce pot, combine the garlic, jasmine rice, coconut milk, salt, and water, stirring just enough to bring everything together. Cover the pot, set it over high heat, and bring the mixture to a boil. The moment it is fully boiling, reduce the burner to low and simmer for 15 minutes. When those 15 minutes are up, shut off the heat and leave the covered pot alone for 5 minutes. Fluff the rice, then keep it aside for serving.
2. As that cooks, handle the broccoli. Slice the broccoli crown into florets. Pour 1 inch of water into a large pot, fit it with a steaming basket, and add the broccoli crowns to the basket. Cover and warm the pot over medium high heat. Once the water is boiling, steam until the broccoli turns vivid green and feels tender, about 5 minutes. Take it off the heat and reserve it for serving.
3. While the rice and broccoli are going, make the chicken stir fry. Cut the chicken into 1-inch dice, then sprinkle it with a pinch of salt. In a large skillet set over medium-high heat, warm 1 Tbsp cooking oil. When the oil is hot, add the chicken; stir and cook until it is done all the way through with a little browning on the surface.
4. Pour off the liquid from the pineapple can, then tip the fruit into the skillet with the sweet chili sauce. Stir until the pineapple and sauce are warmed through, about 2 minutes.
5. For serving, spoon about 1 cup rice into each bowl. Add a 1/4 portion of the sweet chili chicken mixture, plus a 1/3 portion of the broccoli. Eat right away, or chill until mealtime. It will keep for about 4 days in the refrigerator.