A grilled chicken breast glazed with Chinese Kung Pao BBQ sauce, served over slow cooked coconut jasmine rice with pineapple Pico de Gallo and fresh steamed broccoli, this entrée is sure to wow and amaze.

The Chinese Kung Pao BBQ sauce is perfect when it’s paired with coconut jasmine rice with pineapple Pico de Gallo. It leaves you with a light feeling in your mouth, yet its full of fantastic and diverse flavors that are sure to make your mouth water.

Serves 2

What you’ll need:

1 tablespoon olive oil
2 tablespoon honey
1 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoon fresh parsley, chopped
1 jalapeno, seeded & chopped
2 teaspoons mince garlic
1 tablespoon onion, diced
1/4 teaspoon salt
2 boneless chicken breast fillets, trimmed

Pineapple Pico de Gallo

2 medium tomatoes, (diced)
1/2 cup canned pineapple, (chopped)
1/2 cup (diced) red onion
2 tablespoons (minced) cilantro
4 teaspoons minced jalapenos
1 tablespoon lime juice
1/8 teaspoon salt

Kung Pao BBQ Sauce

1/4 cup water
2 tablespoons rice vinegar
1/2 cup dark brown sugar
4 teaspoons soy sauce
1 tablespoon chili sauce
1 tablespoon finely minced garlic
1 teaspoon finely minced ginger

Coconut Jasmine Rice

1 cup Jasmine rice

1 cup coconut milk

1 cup of chicken stock

Preparation:

To make the rice, bring the coconut milk and chicken stock to a boil, then add the rice and cook for 1 minute covered. Turn the heat to low and let it steam for 20 minutes or until the rice is a little fluffy.