FOR THE RICE:
1 cup reduced-sodium chicken broth
1 cup vanilla coconut milk (I used So Delicious Sugar-Free – but any will work)
2 teaspoons freshly grated ginger
1 cup uncooked jasmine rice (I used Brown Jasmine Rice found at Trader Joe’s)
3 tablespoons sweetened coconut flakes
¼ cup cashews, crushed
FOR THE CHICKEN STIR FRY:
2 tablespoons packed dark brown sugar
2 tablespoons gluten free soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon sriracha or red chili sauce
1 1/2 teaspoons dark sesame oil
3/4 teaspoon cornstarch
1 tablespoon coconut or olive oil
1 pound Just BARE Chicken Breasts, cut into chunks or bite sized pieces
2 teaspoons coconut or olive oil, divided
2 cloves garlic, minced
8 ounces sugar snap peas
2 cups fresh broccoli florets
1 red bell pepper, sliced
1 tablespoon sesame seeds
1/4 cup sliced green onions, if desired