A super delicious combination of strawberries and sriracha chicken served on a bed of coconut rice and topped with fresh strawberry salsa!
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)
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.
Combine all the ingredients listed in the salsa mix and marinate at least 20 minutes
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!

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