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Ingredients
Rice
- 2 C Calrose Rice
- 3 C Coconut Water
- 2 Tb Rice Vinegar
Chicken
- 2 Chicken Breasts Thin Strips
- 1/2 C Bulgogi Sauce
- 1/2 Green Bell Pepper Diced
- 1 Carrot Thin rounds
- 1/2 Onion Diced
Cream Sauce
- 1/4 C Bulgogi Sauce
- 1/2 C Heavy Cream
Ingredients
Rice
Chicken
Cream Sauce
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Instructions
Rice
- Place the Rice, Coconut Water and Vinegar in a pot. Cover and allow to soak for 30 minutes. Stir well and then turn heat to high and bring to a boil. Then reduce heat and allow to simmer for 18 minutes. Stir well and serve
Chicken
- While the Rice is soaking place the sliced Chicken in a bag with the Marinade.
- When you begin to heat the Rice start heating a large skillet too. Once the Rice begins to boil place the marinated Chicken in the Skillet.
- When the Chicken is no longer pink add the Vegetables, stir well, turn the heat to medium and cover.
Cream Sauce
- Place the BulGoGi Sauce in a small Sauce pan. Bring to a boil then turn the heat to medium and add the Heavy Cream. Allow to simmer stirring occasionally.
Recipe Notes
Serve garnished with Green Onions and Shredded Red Pepper Threads
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