Sticky Coconut Chicken And Rice Recipe
Sticky coconut chicken and rice is a delicious and flavorful dish that combines tender chicken with a sweet and sticky coconut sauce. This recipe is perfect for a weeknight dinner or a special occasion. The chicken is marinated in a mixture of coconut milk and spices, then cooked until golden and crispy. The sticky coconut sauce is made with a combination of coconut milk, soy sauce, honey, and ginger, which adds a wonderful depth of flavor. Serve this dish over a bed of fluffy rice for a complete and satisfying meal.
Prep time: 15 minutes Cook time: 25 minutesIngredients:
- 4 boneless, skinless chicken breasts
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
Instructions:
- In a large bowl, combine the coconut milk, soy sauce, honey, grated ginger, minced garlic, salt, and black pepper. Mix well.
- Add the chicken breasts to the marinade and toss to coat. Let the chicken marinate for at least 10 minutes, or up to overnight in the refrigerator.
- In a large skillet, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off, and place it in the skillet. Cook the chicken for 5-6 minutes per side, or until golden brown and cooked through.
- While the chicken is cooking, pour the remaining marinade into a small saucepan. In a separate bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and bring the marinade to a boil. Reduce the heat to low and simmer for