Wash and dry all produce. In a medium pot, bring the coconut milk, 1 cup water, and a pinch of salt to a boil. Meanwhile, trim the long stemmed ends of the green beans. Mince or grate the garlic. Peel and mince or grate 2 teaspoons ginger. Once the liquid is boiling, add the rice to the pot. Cover and reduce to a low simmer for 15-20 minutes, until tender.

Cut the chicken into thin strips, and season on all sides with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once hot, add the chicken strips. Cook 3-4 minutes, turning once, until golden brown. (TIP: You may need to work in batches so you don’t overcrowd the pan.) Remove from the pan and set aside.

Cook the green beans: Heat another large drizzle of oil in the same pan over medium heat. Add the green beans. Cook, tossing, for 5-6 minutes, until tender. Season with salt and pepper.

Meanwhile, combine the soy sauce, ginger, garlic, 2 Tablespoons honey, and 2 Tablespoons water in a small bowl.

Return the chicken to the pan and pour in the glaze. Increase heat to medium-high. Toss 1-2 minutes, until the glaze thickens.

Plate: Serve the glazed chicken and green beans on a bed of coconut rice. Enjoy!