- 1 cup raw basmati rice
- 2 chicken breasts
- 1/2 lb fresh green beans, trimmed
- 1" piece of fresh ginger, minced
- 2 tbsp cilantro, minced
- 1/3 cup coconut milk
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 lb summer squash, coarsely chopped
- salt and pepper
- 1/4 cup almonds, slivered
- 2 tsp tamari
- cayenne
- Steam the rice according to directions.
- Stir the ginger and cilantro into the coconut milk and set aside.
- Heat the oil in a non-stick dutch oven. Saute the onion for 2 minutes. Add the garlic and saute until tender.
- Add the squash and the beans. Saute for 10 minutes. Season with salt.
- Grill the chicken breasts and season with salt and pepper.
- Add the almonds and the tamari. Add a pinch of cayenne.
- Sit in the coconut milk. Heat through.
- Serve the sauce on the rice, topped with the chicken breast.