Coconut Rice with Chicken & Snow Peas

Coconut Rice with Chicken & Snow Peas
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  • 3 Tbs. minced fresh ginger
  • 2 Tbs. rice vinegar
  • 2-½ to 3 cups diced leftover roast chicken (preferably dark meat)
  • ½ lb. snow peas (about 3 cups)
  • ¾ cup unsweetened coconut milk (preferably not "lite")
  • 1-½ cups jasmine rice or long-grain white rice
  • 1/3 cup chopped fresh cilantro
  • + 5 more ingredients
    • 2 tsp. cornstarch
    • 1 Tbs. light brown sugar
    • ¼ canola oil
    • 3 Tbs. soy sauce
    • 2 large green or red jalapeños, cored, seeded, and finely diced

Rinse the rice in three changes of cold water, or until the water becomes only slightly cloudy from the rice. Drain well in a sieve. Heat 1-1/2 Tbs. of the ginger with 2 Tbs. of the oil in a small (2-qt.) saucepan over medium-high heat until it begins to sizzle steadily and becomes fragrant, 1 t...

View full recipe at Fine Cooking


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