Sesame Soy Chicken with Coconut Rice

I’ve always had a soft spot for dishes that combine sweet and savory flavors, and Sesame Soy Chicken with Coconut Rice is the perfect reflection of that. One evening, after a long day, I found myself craving something special yet comforting. I remembered this recipe I had tried a few weeks ago, where tender, marinated chicken meets rich, creamy coconut rice. It was a dish that made my palate dance with joy, and I couldn’t resist recreating it. The best part is how effortlessly it comes together while still feeling like a special occasion meal. Picture this: the aroma of sesame oil wafts through your kitchen, mingling with hints of garlic and ginger. It’s a dish that not only fills your belly but also warms your heart, making it ideal for a cozy family dinner or a casual gathering with friends.

Ingredients to Make Sesame Soy Chicken with Coconut Rice

The ingredients in Sesame Soy Chicken with Coconut Rice come together to create a symphony of flavors and textures. The main players are the chicken thighs, which absorb the marinade beautifully, and the jasmine rice, which provides a creamy base to soak up all the delicious sauce. Each ingredient plays its part in making this dish memorable.

• 1 ½ pounds boneless, skinless chicken thighs – Tender cuts that are juicy and soak up the marinade perfectly.
• 3 tablespoons low sodium soy sauce – Adds savory depth and umami to the dish.
• 2 tablespoons brown sugar – Provides a touch of sweetness that balances the saltiness of the soy sauce.
• 2 tablespoons toasted sesame oil – Infuses a nutty flavor that enhances the dish’s overall richness.
• 1 tablespoon chili garlic sauce – Adds a kick of heat and depth, perfect for spice lovers.
• 2 garlic cloves, minced – Essential for adding aromatic flavor to the marinade.
• 1 teaspoon ground ginger – A warm spice that complements the chicken beautifully.
• 1 1/2 cups jasmine rice – The perfect grain to serve as a base, fluffy and fragrant.
• 1 1/2 cups canned coconut milk – Adds creaminess and a subtle tropical flavor.
• 1/2 cup coconut water – Provides additional moisture and enhances the coconut flavor.
• 1/4 teaspoon salt – To season the rice and balance flavors.
• 1 1/2 tablespoons coconut oil – For cooking the rice and adding richness.
• 2 tablespoons finely shredded, unsweetened coconut (optional!) – Adds texture and a hint of sweetness.
• 4 green onions, thinly sliced – Freshness that brightens the dish.
• 3 large carrots, spiralized (or chopped!) – Adds color, nutrition, and crunch.
• 2 cups sliced red cabbage – A vibrant addition that provides fiber and crunch.
• 1 or 2 avocados, thinly sliced – Creamy texture that complements the dish.
• 2 tablespoons toasted sesame seeds – For garnish and added nuttiness.
• ¼ cup torn fresh cilantro – A refreshing herb that brightens the dish.
• 1 lime, cut into wedges for spritzing – Adds a zesty finish.

Instructions for Sesame Soy Chicken with Coconut Rice

Making Sesame Soy Chicken with Coconut Rice is a fun and straightforward process. You’ll find that each step brings you closer to a delicious meal that’s bursting with flavor. Follow along, and let’s create something amazing!

1. At least 30 minutes before you plan to cook, place the chicken thighs in a resealable bag. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, minced garlic, and ginger. Pour this marinade over the chicken, making sure it’s well coated. Seal the bag, and let it marinate for at least 30 minutes, or overnight for the best flavor.
2. To prepare the coconut rice, heat a saucepan over medium-high heat. Add the jasmine rice, coconut milk, coconut water, and salt. Give it a good stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it cook for about 30 minutes, or until the liquid is absorbed and the rice is tender.
3. Once the rice is cooked, fluff it with a fork and stir in the coconut oil and optional shredded coconut. Set it aside while you cook the chicken.
4. Preheat your broiler on high and position a wire rack about 3 to 4 inches below it. Line a baking sheet with foil to catch any drippings. Use kitchen tongs to remove the marinated chicken from the bag, shaking off any excess marinade. Place the chicken on the prepared baking sheet.
5. Broil the chicken for about 7 minutes, then flip it and broil for an additional 7 minutes. If you prefer, you can bake the chicken at 425 degrees Fahrenheit for around 30 minutes, checking for doneness. The chicken should be cooked through and have a lovely golden color.
6. Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before slicing. This helps retain the juices, making it more tender.
7. To assemble the bowls, start by placing a generous serving of the coconut rice at the bottom of each bowl. Top it with slices of avocado, shredded cabbage, and spiralized carrots. Add some green onions and a sprinkle of cilantro for freshness.
8. Slice the cooked chicken and arrange it on top of the vegetables. Finish with a sprinkle of toasted sesame seeds and a lime wedge for spritzing. This adds a lovely brightness to the dish.
9. Enjoy your delicious Sesame Soy Chicken with Coconut Rice immediately, or store leftovers in an airtight container for later!

Ways to Customize

The beauty of Sesame Soy Chicken with Coconut Rice lies in its versatility. You can easily adjust elements of the dish to suit your taste or diet. Here are some ideas to inspire you!

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain flavor and texture.
• Freezing: You can freeze the cooked chicken and rice separately. Just make sure to thaw them in the refrigerator before reheating.
• Pairing: This dish pairs wonderfully with a side of steamed vegetables or a simple salad to freshen up the meal.
• Flavor Variations: Feel free to add your favorite spices to the marinade, such as smoked paprika or cumin, for a twist on flavors.
• Vegetarian Option: Substitute the chicken with tofu or tempeh for a vegetarian-friendly version without losing flavor.

Serving Ideas for Sesame Soy Chicken with Coconut Rice

Serving Sesame Soy Chicken with Coconut Rice can greatly enhance the dining experience. Here are some ideas on how to present this delicious dish:

• Family Style: Serve everything on a large platter and allow everyone to build their own bowls. This adds a fun, communal feel to the meal.
• Lunch Boxes: This dish makes for a fantastic packed lunch. Just put the rice in a container, top with chicken and veggies, and it’s ready to go!
• Special Events: This dish is perfect for gatherings or dinner parties. The vibrant colors and rich flavors will surely impress your guests.
• Seasonal Pairings: Pair it with a light, refreshing salad in the summer or a warm soup in the winter for a complete meal.
• Garnish: Don’t forget to add some fresh herbs or additional lime wedges on the side for an extra burst of flavor!

FAQ

Conclusion

In conclusion, Sesame Soy Chicken with Coconut Rice is a delightful dish that brings together savory and sweet flavors in a satisfying way. It’s not only easy to prepare, but it also offers endless opportunities for customization, making it a versatile meal for any occasion. I encourage you to try this recipe tonight; you won’t regret it. Enjoy the process of cooking and the delicious results with your family and friends!

Sesame Soy Chicken with Coconut Rice

The ultimate comfort food awaits with this delicious Sesame Soy Chicken with Coconut Rice. Tender chicken marinated in a savory glaze paired with creamy coconut rice makes for an easy weeknight dinner. It's flavorful, satisfying, and a dish you'll want to make tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 640

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ pounds boneless, skinless chicken thighs
• 3 tablespoons low sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 1 tablespoon chili garlic sauce
• 2 cloves garlic minced
• 1 teaspoon ground ginger
• 1 ½ cups jasmine rice
• 1 ½ cups canned coconut milk
• ½ cup coconut water
• ¼ teaspoon salt
• 1 ½ tablespoons coconut oil
• 2 tablespoons finely shredded, unsweetened coconut (optional)
• 4 green onions thinly sliced
• 3 large carrots spiralized (or chopped!)
• 2 cups sliced red cabbage
• 1 or 2 avocados thinly sliced
• 2 tablespoons toasted sesame seeds
• ¼ cup torn fresh cilantro
• 1 lime cut into wedges for spritzing

Equipment

• Chef's Knife
• Whisk
• Large Pot
• Wooden Spoon
• Frying Pan
• Baking Sheet

Method

 

1. At least 30 minutes before you plan to cook, place the chicken thighs in a resealable bag. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, minced garlic, and ginger. Pour this marinade over the chicken, making sure it's well coated. Seal the bag, and let it marinate for at least 30 minutes, or overnight for the best flavor.
2. To prepare the coconut rice, heat a saucepan over medium-high heat. Add the jasmine rice, coconut milk, coconut water, and salt. Give it a good stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it cook for about 30 minutes, or until the liquid is absorbed and the rice is tender.
3. Once the rice is cooked, fluff it with a fork and stir in the coconut oil and optional shredded coconut. Set it aside while you cook the chicken.
4. Preheat your broiler on high and position a wire rack about 3 to 4 inches below it. Line a baking sheet with foil to catch any drippings. Use kitchen tongs to remove the marinated chicken from the bag, shaking off any excess marinade. Place the chicken on the prepared baking sheet.
5. Broil the chicken for about 7 minutes, then flip it and broil for an additional 7 minutes. If you prefer, you can bake the chicken at 425 degrees Fahrenheit for around 30 minutes, checking for doneness. The chicken should be cooked through and have a lovely golden color.
6. Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before slicing. This helps retain the juices, making it more tender.
7. To assemble the bowls, start by placing a generous serving of the coconut rice at the bottom of each bowl. Top it with slices of avocado, shredded cabbage, and spiralized carrots. Add some green onions and a sprinkle of cilantro for freshness.
8. Slice the cooked chicken and arrange it on top of the vegetables. Finish with a sprinkle of toasted sesame seeds and a lime wedge for spritzing. This adds a lovely brightness to the dish.
9. Enjoy your delicious Sesame Soy Chicken with Coconut Rice immediately, or store leftovers in an airtight container for later!

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain flavor and texture.
• Tip 2: You can freeze the cooked chicken and rice separately. Just make sure to thaw them in the refrigerator before reheating.
• Tip 3: This dish pairs wonderfully with a side of steamed vegetables or a simple salad to freshen up the meal.
• Tip 4: Feel free to add your favorite spices to the marinade, such as smoked paprika or cumin, for a twist on flavors.
• Tip 5: Substitute the chicken with tofu or tempeh for a vegetarian-friendly version without losing flavor.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.