A super delicious combination of strawberries and sriracha chicken served on a bed of coconut rice and topped with fresh strawberry salsa!
Ing:
6 to 8 chicken breasts
For the rice:
21/2 cups coconut milk (not cream)
2 cups rice washed and rinsed
1/2 cup fresh coconut (optional)
1/2 tsp of salt
For the salsa:
4 cups strawberries washed and chopped
1 15 oz can corn (rinsed)
1 15 oz can black beans (rinsed)
1 lime juiced
2 tbsp chopped cilantro
2 tbsp fresh mint
2 to 3 tbsp chopped spring onions
For the sauce:
1/2 a jalapeno
3 to 4 tbsp of sriracha sauce
8 to 10 strawberries
1 tsp ginger and garlic
salt to taste
1 tbsp honey (you are welcome to use more if too spicey)
Method:
First wash and rinse the rice, in a saucepan heat the coconut milk and add the fresh coconut and salt, stir and add the rice, once the rice comes to a boil slow down the flame on low and cover let the rice cook for 10 to 12 minutes, remove lid and fluff with fork.
Salsa:
Combine all the ingredients listed in the salsa mix and marinate at least 20 minutes
Chicken:
Combine the strawberries, sriracha sauce, honey, ginger and garlic, salt, and the jalapeno and blend it till its lump free and combined well, make sure you give it a taste test and adjust it to your pallet. Pour 1/2 of the mixture on the chicken and reserve 1/2 to be used as a sauce. Marinate the chicken for at least 20 minutes or overnight. Pour a little olive oil on a pan with grids on it and cook the chicken, you can also use a stove top grill.
Layer the rice on the bottom, followed with the chicken, top it off with the salsa and add more strawberry and sriracha sauce if you like!
Enjoy!

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