Basil Garlic Chicken with Coconut Rice

For the Basil Garlic Chicken: Thinly slice chicken into strips. In a pan, sauté the chicken in sesame oil with 4 cloves of crushed garlic, 1 tablespoon tamari, 1 teaspoon oyster sauce, and juice from 1/2 lime until cooked through. Once chicken is cooked, remove from heat and stir in 1 cup fresh basil.

For the Coconut Rice: In a saucepan, combine 1 1/2 cups of jasmine rice, 1 can of coconut milk, 1 can's worth of water (approx. 13.5 fl oz), and a pinch of salt. Bring to a boil, then reduce heat and let simmer for 30 minutes until all liquid is absorbed.

Serve the Basil Garlic Chicken on top of the Coconut Rice.