Sticky Coconut Chicken With Chili Glaze and Coconut Rice

May 18, 2023May 18, 20230 2
Sticky and flavorful chicken with a tangy, spicy glaze served with coconut rice
in Main

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 boneless skinless chicken breasts
1/4 cup coconut milk ( canned ( stir before measuring )
1 tablespoon minced fresh ginger
1 teaspoon fresh ground black pepper
1 teaspoon hot chili flakes
4 green onions ( thinly sliced ( 4 to 5 )
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
3/4 cup light coconut milk ( ( reserve 2 Tablespoons )
1 1/2 cups water
2 garlic cloves ( minced )
1/2 teaspoon salt
1 cup basmati rice
1/2 cup chopped pineapple
2 tablespoons fresh thai basil chiffonade

Nutrision Information

Servings Per Recipe
6
Calories
413
Sugar
17g
Fat
8g
Sticky Coconut Chicken With Chili Glaze and Coconut Rice is a fusion dish that combines the flavors of Southeast Asia. The chicken is marinated in coconut milk, ginger, black pepper, and chili flakes, then baked until tender and juicy. The tangy and spicy glaze is made with green onions, rice vinegar, sugar, soy sauce, and red pepper flakes. The coconut rice is cooked with garlic, coconut milk, and pineapple, which gives it a sweet and fruity flavor. This dish is a perfect weeknight dinner that the whole family will love.

Instructions

1.In a large bowl, combine the chicken breast with 1/4 cup of canned coconut milk, minced ginger, fresh ground black pepper and chili flakes. Mix well and let marinate for at least an hour.
2.Preheat the oven to 375°F/190°C. Place the chicken on a baking sheet lined with parchment paper, and bake for 20-25 minutes, or until the chicken is cooked through.
3.In a small saucepan, combine thinly sliced green onions, rice vinegar, sugar, soy sauce, crushed red pepper flakes, and 2 tbsp of reserved coconut milk. Cook on high heat, stirring frequently, until it thickens. Once thickened, remove from heat and set aside.
4.In a separate pot, bring 1 1/2 cups of water to a boil. Add minced garlic, 1/2 tsp of salt, and 1 cup of basmati rice. Reduce heat to low and let it simmer for 18-20 minutes.
5.Add 3/4 cup of light coconut milk and 1/2 cup of chopped pineapple to the rice. Stir to combine and cook for an additional 5-7 minutes, or until all the liquid is absorbed. Sprinkle fresh Thai basil chiffonade on top of the rice.
6.Serve the sticky coconut chicken with the chili glaze and coconut rice on the side.

PROS

This dish is packed with flavor and texture, from the tender chicken to the sweet, spicy, and tangy glaze, to the fragrant coconut rice.

It’s also a great way to add some variety to your weekly meal plan.

CONS

This dish has a high sugar content due to the use of sugar and pineapple.

It may not be suitable for those with dietary restrictions due to its use of chicken and soy sauce.

HEALTH & BENEFITS

This dish contains protein from the chicken and carbohydrates from the rice and pineapple.
Coconut milk has been linked to supporting heart health and boosting the immune system.

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