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Coconut Chicken with Coconut Rice
Created by: Howcan Team
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into strips
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 1 cup jasmine rice
- 1 3/4 cups water
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- In a large bowl, combine the chicken strips, coconut milk, shredded coconut, soy sauce, brown sugar, garlic powder, ground ginger, salt, and pepper. Mix well to ensure the chicken is coated. Cover and marinate in the refrigerator for at least 30 minutes.
- In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken strips and cook for 6-8 minutes, or until the chicken is cooked through and the coconut milk has thickened to form a sauce.
- Serve the coconut chicken over the coconut rice, garnished with chopped fresh cilantro. Enjoy!
Coconut Chicken with Coconut Rice is a delectable dish with origins in Southeast Asia, particularly in Thailand and Malaysia. The dish features tender chicken pieces marinated in a rich coconut milk and a blend of aromatic spices, then grilled or pan-fried to perfection. The coconut rice, a staple in many Southeast Asian cuisines, is cooked with coconut milk for a creamy and fragrant flavor. Renowned chefs like David Thompson and Christina Arokiasamy have popularized this dish in their respective restaurants, showcasing the perfect balance of sweet, savory, and aromatic flavors. For an authentic experience, visit renowned Thai or Malaysian restaurants to savor the best version of this dish. The key to achieving the authentic taste lies in using high-quality coconut milk and a harmonious blend of spices. Alternatively, for a vegan twist, tofu can be substituted for chicken, resulting in a delightful Coconut Tofu with Coconut Rice dish.
45 min
4
480 calories
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