Spicy Thai Chicken with Coconut Rice

The recipe actually called for shrimp, but I went for the less expesive chicken. The rice was delicious, and I don't usually like coconut!

Ingredients:

1 cup sweetened, shredded coconut
2 1/2 cups chicken stock or broth
1 cup rice
1 tsp salt
2 T canola oil
2 lbs chicken, cubed
1 red bell pepper, thinly sliced
1 fresh red chili, thinly sliced or 1/2 tsp red pepper flakes
3 cloves garlic, finely chopped
2 T soy sauce
2 cups basil, torn (I used a Tbsp. of dried basil)
zest and juice of 1 lime (I used lime juice, but I think it might be better without any lime)

Directions:

Toast coconut in saucepan over med heat until golden brown. Remove 1/2 cup for garnish. Add broth, rice, and salt to coconut in pan and bring to boil. Reduce heat, cover, and simmer 15 minutes.

Meanwhile, add chicken, peppers, chili, and garlic to oiled hot pan, stirring frequently for 3-4 minutes. Add the soy sauce and basil.

Serve chicken and sauce over the rice and squeeze lime over everything. Garnish with reserved coconut and lime zest.