Pour over chicken breasts in a resealable plastic bag.
In a large pot bring to a boil the water coconut milk ginger and rice.
Pour raspberry vinegar into skillet and simmer until reduced by half.
Serve with coconut rice.
Return chicken to skillet and cook until all liquid is absorbed.
Whisk together raspberry preserves pineapple juice concentrate soy sauce and rice vinegar.
Preheat oven to 350 degrees f 175 degrees c.
4 6 ounce skinless boneless chicken breast half cut into bite size pieces 2 tablespoons vegetable oil 2 teaspoons dried rosemary cup raspberry vinegar directions step 1.
Heat oil in a large skillet over medium heat.
Cover and simmer stirring occasionally until all liquid is absorbed.
Remove chicken pieces from pan and set aside.
Pour raspberry vinegar into skillet and simmer until reduced by half.
Fry chicken strips and rosemary turning occasionally until golden brown.
Remove chicken pieces from pan and set aside.
Serve with coconut rice.
2 15 chicken thigh recipes for the instant pot this collection of top rated recipes highlights this versatilty featuring chicken thighs with international accents from chicken curry to cacciatore chicken teriyaki to chicken tagine biriyani and butter chicken and much more.
Heat oil in a large skillet over medium heat.
Return chicken to skillet and cook until all liquid is absorbed.
2 15 chicken thigh recipes for the instant pot this collection of top rated recipes highlights this versatilty featuring chicken thighs with international accents from chicken curry to cacciatore chicken teriyaki to chicken tagine biriyani and butter chicken and much more.
Remove chicken pieces from pan and set aside.
Return chicken to skillet and cook until all liquid is absorbed.
Whisk together raspberry preserves pineapple juice concentrate soy sauce and rice vinegar.
Pour over chicken breasts in a resealable plastic bag.
