Exotic Chicken Bites with Coconut Rice

  ,   , , ,

October 9, 2015

The taste of this dish is close to addiction - sweet and mildly spicy, once it’s mixed with the infused coconut jasmine rice it creates a mini exotic taste buds blast.


1 lb chicken, cut to small pieces, 2“ long

3/4 lb mushrooms,

1 banana

2 red peppers

2 zucchini, cut to small

½ tablespoon freshly ground black pepper

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon soy sauce


1 cup jasmine rice

1-1/2 cups water. Use the coconut water for extra flavor

½ cup fresh cilantro, minced

¼ cup coconut flakes


1Combine the rice and the rice in a medium saucepan. Bring to boil, and then reduce the heat to low and simmer with lid on for 20 minutes, until water is adsorbed. Remove from the heat, let it cool for another 10 minutes. Mix in the minced cilantro and coconut flakes.

2Wash the red peppers, take the seeds out and cut them to thin pieces 3” long. Cut the zucchini and mushrooms to ½ cubes. Peel the banana and with the sharp side of the knife skim off the first layer. cut the banana to small pieces.

3Season the chicken pieces with salt and freshly ground black pepper. In a large size saucepan heat 2 tablespoons olive oil and sauté the chicken pieces until gold for 7-8 minutes. Add the honey, mix well and cook for another minute.

4Leave it on a side and continue cooking in the same pan the red peppers, zucchini and mushrooms for 7 minutes. Add the banana pieces and cook until they turn into a paste. Add the soy sauce and cook fro another 3 minutes. Mix in the chicken pieces and let it simmer for anther 10 minutes.

5Serve it over coconut-cilantro jasmine rice.

6It’s handy if you have a big hammer. Put the coconut on a wood cutting board and place the knife on top and furiously hammer it. The coconut will crack in a second. Collect the juices for making the jasmine rice and the shells will be used as serving plates.


0 Reviews

All fields are required to submit a review.