Sticky coconut chicken and rice is a dish that combines tender chicken with a sweet and savory sauce made from coconut milk, brown sugar, and other ingredients such as soy sauce, ginger, and garlic. The chicken is typically marinated in the sauce before being cooked, and the dish is often served over a bed of fluffy white rice. It can be garnished with fresh herbs or green onions for added flavor and color.
To make sticky coconut chicken and rice, you will need:
1 pound boneless, skinless chicken breasts or thighs
1 cup coconut milk
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tablespoon grated ginger
2 cups cooked white rice
Optional garnishes: green onions, chopped cilantro or basil
Instructions:
1. In a small bowl, whisk together the coconut milk, soy sauce, brown sugar, garlic, and ginger.
2. Cut the chicken into bite-sized pieces and place in a large resealable bag or shallow dish.
3. Pour the marinade over the chicken, making sure the chicken is evenly coated. Allow chicken to marinate for at least 30 minutes, or up to overnight in the refrigerator.
4. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and discard any remaining marinade. Add the chicken to the skillet and cook until the chicken is golden brown and cooked through, about 8-10 minutes.
5. Reduce heat to low and stir in the cooked rice. Cook for an additional 2-3 minutes, or until the rice is heated through and the sauce has thickened.
6. Serve the chicken and rice in bowls, garnished with green onions, cilantro, or basil, if desired.
Note: you can also bake the chicken in the oven at 375F for 20-25 minutes, or until cooked through.
