Book Confessions of an Ex-Ballerina

Rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan combine rice, coconut milk, water and a pinch of salt, then bring to a boil.

Reduce heat to low, cover and simmer for 15–20 minutes until the liquid is absorbed, then fluff with a fork and keep warm.

Heat vegetable oil in a skillet over medium-high heat.

Season diced chicken with salt and pepper, add to the skillet and cook until golden and cooked through, about 5–7 minutes, then remove from the pan.

In the same skillet add onion, garlic and ginger, sauté until fragrant, about 2 minutes.

Add red bell pepper and cook until tender-crisp, about 3 minutes.

Stir in soy sauce, fish sauce, sugar and lime juice, return the chicken to the pan and toss to coat, cooking for another 1–2 minutes.

Divide the coconut rice among serving bowls and top with the coconut chicken mixture.

Garnish with chopped cilantro and serve with lime wedges if desired.