Coconut Ginger Chicken and Rice
- In a medium saucepan bring 1 cup coconut milk and 2/3 cups water to a boil. Add mix, cover, reduce heat to low and cook 25 minutes. In a small saucepan bring remaining coconut milk to a boil and reduce by ½. Remove from heat and stir in 1/4 tablespoon ginger, 1/4 teaspoon garlic, lime juice, and zest, if desired. Reserve.
- In a medium bowl, combine yogurt, remaining ginger and garlic and brown sugar. Fold chicken, cilantro and peppers into prepared rice. Serve with coconut sauce.
- Perfect in a Wrap or Pita!