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Sesame Soy Chicken with Coconut Rice

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!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
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.