1. Cook Coconut Rice

   Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

   • 1 can Tinned Coconut Milk
   • 180 ml Water
   • 1/2 tsp Salt
   • 180 g , uncooked Basmati Rice
2. Cook Edamame

   Set pan over medium heat for 1 minute. Add oil and garlic. Cook, stirring, until fragrant, 30 seconds. Add in edamame and cook until heated through, 1-2 minutes. Season to taste.

   • 2 tsp Sesame Seed Oil
   • 2 Garlic Cloves
   • 310 g Fresh Edamame
   • to taste Salt
   • to taste Black Pepper
3. Cook Chicken

   Prepare ingredients. Set pan over high heat for 1 minute. Add 2 tbsp sesame oil & chicken. Cook for 3 to 4 min per side or until chicken is browned & cooked through. Remove from pan. Reduce heat to medium; add garlic & cook until fragrant, 30 seconds. Add remaining ingredients; bring to a boil, allowing sauce to thicken, about 1 minute. Add chicken back in, coat with sauce.

   • 2 Tbsp , divided Sesame Seed Oil
   • 4 , cut into 1-inch chunks Boneless Skinless Chicken Breasts
   • 4 , minced Garlic Cloves
   • 2 Tbsp Honey
   • 2 Tbsp Soy Sauce
   • 120 ml Low Sodium Chicken Stock
   • 1 pinch Red Pepper Flakes
   • to taste Salt
4. Serve and Enjoy!

   Pair with good music.

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By Innit Culinary Team