This chicken recipe with coconut rice is a quick, savory delight that’s perfect for busy weeknights. With crispy chicken glazed in a sweet, sticky sauce and creamy coconut rice, it’s a family favorite that’s sure to please everyone!
Table of Contents
Easy Chicken Recipe with Coconut Rice
Why You’ll Love This Chicken Recipe
This dish brings together tender chicken and rich coconut rice, creating a meal that’s both indulgent and comforting. It’s not just delicious; it’s also quick to prepare, making it ideal for busy weekdays or family gatherings. Plus, the sticky, sweet glaze is a hit with kids, ensuring everyone will enjoy every bite!
Ingredients for Coconut Chicken and Rice
- 2 lbs boneless, skinless chicken thighs or chicken breasts
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 3 Tbsp soy sauce or coconut aminos
- 1/3 cup honey
- 3 Tbsp tomato sauce (ketchup is an acceptable substitute)
- 3 cloves garlic, minced
- 1 tsp sriracha (optional)
- Juice from 1/2 lime
- 1 cup fresh sugar snap peas (optional)
- Sesame seeds (for garnish, optional)
For the Creamy Coconut Rice
- 1 and 1/4 cups Basmati rice
- 1/2 tsp salt
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup water
How to Make Chicken with Coconut Rice
Preparing the Chicken
Start by trimming any excess fat from the chicken. Season it evenly with salt and pepper. This simple step enhances the flavor and helps the chicken brown beautifully.
Crafting the Flavorful Sauce
Heat olive oil and butter in a sauté pan over medium-high heat. Add the chicken and brown it for 4-5 minutes per side until it’s golden and cooked through. Once done, remove the chicken and place it in a covered bowl.
In the same pan, combine soy sauce, honey, tomato sauce, garlic, and sriracha. Simmer this mixture for 2 minutes until it thickens into a luxurious glaze.
Cooking the Coconut Rice
Now, let’s make the coconut rice. For this dish, creamy coconut milk adds a rich flavor that pairs perfectly with the chicken. Choose between the Instant Pot or stovetop methods below.
Instant Pot Coconut Rice Instructions
Shake the can of coconut milk to mix the fat and milk well. Add it to the Instant Pot along with 1/2 tsp salt, 1/2 cup water, and 1 and 1/4 cups of Basmati rice. Stir to combine. Lock the lid, set the valve to “Sealing,” and cook on High Pressure for 4 minutes. After cooking, allow for a natural pressure release for 7 minutes, then vent and stir the rice before serving.
Stovetop Coconut Rice Instructions
For stovetop preparation, combine coconut milk, water, rice, and salt in a pot. Bring it to a boil, then reduce the heat and cover, cooking for 10 minutes. Stir, cover again, and cook for another 10 minutes. It’ll be perfectly fluffy and aromatic!
Bringing It All Together
After the chicken has rested for a few minutes, shred it using two forks. Return the shredded chicken to the pan with the sauce and mix well to combine. If you’re using sugar snap peas, stir those in along with lime juice and simmer for just one more minute.
Serve this delightful chicken over the coconut rice and garnish with sesame seeds, sliced avocado, and a lime wedge for a bright touch.
Tips and Substitutions
Ingredient Swaps
If you don’t have sugar snap peas, feel free to substitute broccoli or any preferred vegetable. Also, if soy sauce isn’t on hand, coconut aminos makes a great alternative.
Rice Variations
While Basmati rice is recommended for this recipe, you can use jasmine rice or even cauliflower rice for a low-carb option. Just be mindful of cooking times!
Spice Level Adjustments
If you enjoy a little heat, add more sriracha to the sauce or serve it on the side. Adjusting spice levels can make this dish truly yours!
Serving Suggestions
This chicken pairs beautifully with a fresh salad or steamed vegetables. For a fun twist, try serving it with Chicken Bites With Coconut Rice for a finger-food option!
FAQs
What ingredients do I need for sticky honey chicken?
To make sticky honey chicken, you’ll need chicken thighs or breasts, olive oil, butter, salt, pepper, soy sauce, honey, tomato sauce, garlic, lime juice, and optionally, sriracha and sugar snap peas.
How long does it take to cook sticky honey chicken?
Cooking sticky honey chicken takes about 10 minutes for browning and 3 minutes for simmering the sauce, plus time to cook the rice.
Can I use a different type of rice with sticky honey chicken?
You can use jasmine rice or cauliflower rice, but adjust the cooking method accordingly to avoid burning in the Instant Pot.
Is sticky honey chicken spicy?
The dish can be made spicy by adding sriracha. Otherwise, it’s pleasantly sweet with a mild flavor.
What can I serve with sticky honey chicken?
Serve sticky honey chicken over coconut rice, cauliflower rice, or alongside steamed vegetables for a complete meal.
Related Recipes to try
- Honey Garlic Slow Cooker Chicken Thighs
- Honey Garlic Slow Cooker Chicken Thighs 2
- Lemon Garlic Butter Chicken Thighs
- Chicken Marinade
- Crispy Chicken
Conclusion
This chicken recipe with coconut rice not only delivers on taste but also on ease of preparation. Whether you’re in the mood for something comforting or looking to impress, it’s a go-to option. Don’t forget to check out more ideas on Pinterest for creative ways to elevate your meals!
Delicious Chicken Recipe with Coconut Rice
Equipment
- sauté pan
- Instant Pot
- stand mixer
- pot
Ingredients
- 2 lbs boneless, skinless chicken thighs or chicken breasts
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 3 Tbsp soy sauce or coconut aminos
- 1/3 cup honey
- 3 Tbsp tomato sauce (ketchup is an acceptable substitute)
- 3 cloves garlic, minced
- 1 tsp sriracha optional
- 1/2 lime juice
- 1 cup fresh sugar snap peas optional
- sesame seeds for garnish, optional
For Coconut Rice
- 1 and 1/4 cups Basmati rice
- 1/2 tsp salt
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup water
Instructions
- Trim excess fat from chicken and season evenly with salt and pepper.
- Heat olive oil and butter in a sauté pan over medium-high heat. Add chicken and brown for 4-5 minutes per side until cooked through. Remove chicken to a covered bowl.
- In the same pan over medium heat, combine soy sauce, honey, tomato sauce, garlic, and sriracha. Simmer for 2 minutes to thicken.
- Stir in lime juice and sugar snap peas. Simmer for 1 additional minute.
- Shred the cooked chicken using two forks or a stand mixer. Add shredded chicken to the sauce and mix to combine.
- Serve the chicken mixture over rice, cauliflower rice, or steamed vegetables. Garnish with sesame seeds, sliced avocado, and a lime wedge.
Rice Preparation
- For Instant Pot: Combine coconut milk, salt, water, and Basmati rice in the pot. Stir, lock lid, set valve to ‘Sealing’, and cook on High Pressure for 4 minutes. Allow natural pressure release for 7 minutes, then vent. Stir and serve.
- For Stovetop: Combine coconut milk, water, rice, and salt in a pot. Bring to a boil, then reduce heat to simmer, cover, and cook for 10 minutes. Stir, cover, and cook for another 10 minutes. Serve.
