Teriyaki Chicken Skewers with Coconut Lime Rice

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cubed into 1-inch pieces
• 1 can coconut milk
• 1 cup jasmine rice
• 2 tbsp lime juice
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 3 garlic cloves, minced
• 4 lime wedges, for serving
• 1/4 cup chopped green onions, for garnish

Instructions

1. 1

   In a large bowl, combine the cubed chicken, soy sauce, brown sugar, grated ginger, and minced garlic. Stir to coat the chicken evenly. Cover and refrigerate for 30 minutes to 1 hour to marinate.

2. 2

   In a medium saucepan, combine the coconut milk and jasmine rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.