I cannot explain to you how tasty this dish is. Until you make it for yourself (which should be soon if you heed my advice!) you'll just have to believe me. It's simple flavors that work so beautifully together. In the words of our friend Adam, who ate this with us the other night, he said "I don't know if it's the coconut, but there's something about this dish that just makes me smile when eating it."
We've been making this dish for quite a few months, and it's become addicting. The original recipe called for the chicken to be grilled over the BBQ, but our grill has been in a non-functioning state for quite a while. I've just made it on my stove top, thinking that when I was finally able to grill it, I'd post the recipe. Alas, I've changed my mind. Whether you grill the chicken, or pan-fry it, it still tastes amazing.
I have three parts to this recipe. The first is the marinade for the chicken. The second is the glaze that goes over the cooked chicken, and the last part (which brings everything together beautifully, is the coconut rice. Here are the recipes!
Mix together one can of coconut milk with 1 tsp ginger, 1 tsp red pepper flakes, 1 tsp salt, 1 tsp pepper.
Combine mixture with about six chicken breasts (thawed and trimmed), in a bowl or a Ziploc bag, and let marinade for about 4-5 hours.
Drain chicken. Over medium-high heat, in a frying pan, drizzle bottom with oil, and cook chicken through, browning on both sides. Remove chicken and chop up in bite-size pieces. Return to pan, browning all the bits of chicken, making sure the insides are all cooked through. (Alternatively, you can grill this on your BBQ, chop it up, and reserve it in a bowl until ready for the next step.)
3/4 cup rice vinegar (found in the Asian section of the grocery store)
4 Tbsp soy sauce
1/2 cup sugar
1 tsp red pepper flakes
While your chicken is cooking, add all of these ingredients to a small saucepan. Bring to a boil over medium-high heat, then reduce heat so that it is still boiling, but won't boil over. Stirring every minute or so, the mixture will reduce down and thicken to a nice syrup consistency. This takes about 8-10 minutes. Once reduced, pour over chicken; toss to coat. Serve over coconut rice.
3 cups water
3 cups instant rice (You can use long grain rice if you want; you will need to adjust the water amount appropriately.)
1 can coconut milk
3 Tbsp sugar
1 tsp salt and pepper, each
3 stalks of green onions, chopped
In a pot, combine water, coconut milk, sugar, salt and pepper. Bring to a boil. Remove from heat and stir in rice. Cover with a lid, and let sit for about 10 minutes. Remove lid and stir again. Rice will be a bit "wet". Let sit for about five more minutes, then it will be perfect. Fold in green onions just before serving.
I got the Sticky Coconut Chicken recipe HERE, and the Coconut Rice recipe came from HERE. I have adjusted the recipes to my liking.