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 minutes


  • 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)


  1. In a large bowl, combine the coconut milk, soy sauce, honey, grated ginger, minced garlic, salt, and black pepper. Mix well.
  2. 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.
  3. 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.
  4. 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