Sticky Coconut Chicken And Rice Recipes

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COCONUT STICKY RICE WITH CHICKEN



Coconut Sticky Rice with Chicken image

Coconut Sticky Rice with Chicken

Provided by Minute® Rice

Time 10m

Yield 2

Number Of Ingredients 7

1 cup Minute® White Rice
1 cup cooked, diced chicken breast
1/2 cup coconut milk
2 tbsp sweet chili sauce
1 tsp lime zest
1 tsp lime juice
2 tbsp dry roasted peanuts, chopped

Steps:

  • Treat yourself for dinner tonight with this simple and delicious Coconut Sticky Rice with Chicken. It packs all of your favorite sweet and tangy Asian flavors into one dish, in just 10 minutes! Step 1
  • Prepare rice according to package directions. Step 2
  • Combine chicken, coconut milk, sweet chili sauce, lime zest and juice in a medium, microwave-safe bowl. Microwave on HIGH for 2 minutes, or until heated through. Step 3
  • Serve chicken mixture over rice and top with peanuts. Recipe Tips This tasty recipe can be made with cooked shrimp instead of chicken, or with tofu for a vegetarian option. If you're a veggie-lover, feel free to add some of your favorite roasted veggies to this dish. If you're looking for a whole-grain option, try making this recipe with our Minute® Instant Brown Rice.

STICKY COCONUT CHICKEN WITH CHILI GLAZE AND COCONUT RICE



Sticky Coconut Chicken With Chili Glaze and Coconut Rice image

The recipe comes from "The Best of Sunset" and it's a delicious grilled thai style recipe. I usually double the glaze as it keeps in the fridge and is delicious with noodles or over any other grilled meat. I serve this with Don Mauer's Coconut Rice.

Provided by greysangel

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

  • For Chicken:.
  • Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
  • Prepare Glaze.
  • (Start rice when you start the grill or the broiler).
  • Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
  • Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
  • For Glaze:.
  • In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
  • For Rice:.
  • Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes. When rice is done, stir in reserved coconut milk, pineapple and basil.

Nutrition Facts : Calories 376.5, Fat 6, SaturatedFat 2.8, Cholesterol 75.5, Sodium 844.2, Carbohydrate 51, Fiber 1.8, Sugar 25.1, Protein 29

STICKY COCONUT CHICKEN



Sticky Coconut Chicken image

This is an amazing grilled chicken recipe that is so easy and so really really good. It came out of Sunset magazine originally several years ago.

Provided by Karrie Ann

Categories     Chicken Thigh & Leg

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

6 -8 boneless skinless chicken thighs
3/4 cup coconut milk (make sure and stir before measuring)
1 tablespoon fresh minced ginger
1 teaspoon fresh ground pepper
2 teaspoons hot chili flakes
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce

Steps:

  • Combine the rice vinegar, sugar, soy sauce and 1 t of chilli flakes. Bring to a boil, and boil until reduced to 1/2 cup (about 10 minutes). Use warm. Can be made up to 1 week ahead.
  • Rinse and pat the chicken dry. Combine coconut milk, ginger, pepper and the rest of the chili flakes. Add chicken and marinate at least 1 hour, up to 24 hours.
  • Grill chicken, making sure to pull thighs open and lay flat on an oiled grill on high heat. Cook, turning as needed to brown on both sides, basting often with remaining marinade, until done - 10 - 12 minutes.
  • Serve with chili glaze and sticky rice.

Nutrition Facts : Calories 224.7, Fat 9.3, SaturatedFat 6.5, Cholesterol 57.3, Sodium 580.9, Carbohydrate 20.7, Fiber 1, Sugar 19.1, Protein 15.6

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