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Ingredients

• 2 cups water
• 1 (14 ounce) can reduced-fat coconut milk
• 2 teaspoons minced fresh ginger root
• 1 cup Basmati rice
• 1/3 cup all-purpose flour
• 1 tablespoon lemon pepper
• 4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
• 2 tablespoons vegetable oil
• 2 teaspoons dried rosemary
• 1/2 cup raspberry vinegar

Description

Fast And Deeply Flavorful, This Raspberry Vinegar-infused Chicken Dish Is Served Over Delicious Coconut Rice.

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