Sweet and Spicy Chicken with Rice

For the rice:

Remove the seeds from the jalapeno pepper (unless you prefer more heat). Dice the jalapeno pepper and the onion.

Add the rice, jalapeno pepper and onion to a rice cooker pan. Add the water to the rice cooker pan and start cooking the rice according to manufacturer’s instructions.

For the chicken:

Cut the chicken into bite-size pieces.

Heat a skillet on medium heat and add the olive oil. Add the chicken to the skillet and stir the pieces around in the olive oil.

Next add the red pepper flakes, ground black pepper, honey, soy sauce and barbeque sauce to the chicken. Stir all of the ingredients together.

Stir in the coconut milk. Cook the chicken a few more minutes until it’s no longer pink, after which the rice should be just about ready.

To assemble the dish, add the cooked rice to your serving dishes and top with the chicken mixture. Garnish with the sesame seeds and cut green onions.