Spicy Thai Chicken with Coconut Rice

So I orginally got this recipe from Rachel Ray's TV show. I made it that night and changed things around a bit. This is my version of Rachel's Spicy Thai Shrimp with Coconut Rice. This is my husbands favorite meal, we have it once a week. It does work great with shrimp as well.

• 1/2 can coconut milk
• 1 cup of water
  
• 1 cup long grain white rice
• 1 teaspoon salt
• 2 tablespoons canola oil
• 3-4 chicken breasts sliced
  
• 1 red bell pepper, seeded and thinly sliced
• 1 fresh red chili, seeded and thinly sliced or 1/2 teaspoon red pepper flakes
• 2 cloves garlic, finely chopped
• 3 tablespoons soy sauce
• 2 cups (a couple of handfuls) basil, torn
• Juice of 1 lime

Preparation

In a saucepan, add the coconut milk, water, rice and salt, and bring it to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for ten minutes off the heat then fluff with a fork.

While the rice is cooking, preheat a large, nonstick skillet over high heat with canola oil. When the pan is hot, add the chicken, cook until non pink. Add red bell peppers, chili (or red pepper flakes) and garlic, and stir for about 3-4 minutes.

Add the soy sauce, basil and toss to combine. Serve the chicken and some of the sauce over the coconut rice and squeeze some lime juice the dish.