Soy Coconut Chicken on Coconut Brown Rice

Soy Coconut Chicken with Coconut Brown Rice

I’m taking inspiration from my new surroundings, you know coconuts and all that and served up this Soy Coconut Chicken on Coconut Brown Rice for Your Weekly Feed # 29. The photo was taken at night so doesn’t really do the dish justice. It’s really yummy though and I highly recommend it, even my smallest critic ate it all up and she actually said that she might even like rice again after complaining for the last year how she doesn’t like it! Win!

It’s pretty easy to do (especially if you chop everything in the Thermomix but doesn’t matter if you don’t) and makes mid week meals that much more interesting too.

Soy Coconut Chicken on Coconut Brown Rice

Ingredients

  • 600 g chicken thigh fillets, excess fat removed
  • 1 C tamari or soy sauce (230 g)
  • 1 1/2 C water (290 g)
  • 1/2 C brown sugar (110 g)
  • 4 spring onions, green part only, finely sliced (plus 1 for garnishing at the end)
  • 1 garlic clove crushed
  • 1/2 brown onion, finely sliced
  • 1 tsp sesame oil
  • 240 g can of coconut milk
  • 2 C brown rice (cooked as per packet instructions)
  • Greens of your choice (I used broccoli & green beans)

Instructions

  1. Whisk the soy, water, sugar, onions, garlic, sesame oil and coconut milk together in a bowl. (I put all of this in the Thermomix unchopped and blitzed it on speed 6 / 10 seconds). Reserve 1/2 C of the marinade and set aside in the fridge for serving.
  2. Add the chicken to the remaining marinade in the bowl and then marinate in the fridge overnight or at least 3 hours.
  3. When you are ready for dinner take the chicken out of the fridge and start cooking the rice as per packet instructions.
  4. Heat a BBQ or grill pan and place the marinated chicken on top, turn the heat down to low and cook the chicken for about 6-7 minutes each side or until cooked
  5. Cook your greens in your preferred way (steamed!)
  6. Just before the rice is finished add about 3/4 of the reserved marinade and stir through
  7. Plate up the rice with the chicken on top and greens & add any extra sauce. Garnish with the extra spring onion
http://www.boiledeggsandsoldiers.com/2015/10/soy-coconut-chicken-on-coconut-brown-rice/

What are you having for dinner tonight?

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6 comments on “Soy Coconut Chicken on Coconut Brown Rice

  1. Nancy | Plus Ate Six
    November 20, 2015 at 11:27 am

    I like you put that gorgeous marinade through the rice too – double whammy of deliciousness. It’s Friday tonight – so it’s either going to be pizza or a fridge picnic with a bottle of red 🙂 #FFF

    • Vicki
      November 23, 2015 at 3:54 pm

      The marinade was too yummy to waste! I love the idea of a fridge picnic and a bottle of red! x

  2. Krissy @ Pretty Wee Things
    November 20, 2015 at 12:05 pm

    This looks like a great and simple dinner option! I would love to start using chicken thighs more, I think I get a little scared by them and always opt for breast instead.

    • Vicki
      November 23, 2015 at 3:55 pm

      Yes the cutting up is a bit gross but because these are cooked whole you only need to trim the fat off and they really have that extra taste.

  3. Malinda @mybrownpaperpackages
    November 23, 2015 at 8:25 am

    I love these flavours, so delicious! Wish I was having this for dinner tonight, maybe later in the week.

    • Vicki
      November 23, 2015 at 4:04 pm

      It will put a burst of tropical sunshine into your life!!

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