Step 1

Heat oil in a large skillet over medium heat, then add chicken; after a few minutes, add soy sauce, cayenne and lime juice; cook an additional 2 minutes, then remove to a bowl.

Step 2

In same pan, cook bell peppers 4 minutes, stirring frequently, then add rice; cook 3 minutes more.

Step 3

Add stock and coconut milk, bring to a simmer, cover and reduce heat to low; cook covered 20 minutes.

Step 4

Remove from heat, and let stand several minutes, still covered; serve in a shallow bowl topped with green onions and cilantro.