Name: Sesame Soy Chicken with Coconut Rice.
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 1/2 poundsboneless (skinless chicken thighs); 3 tablespoonslow sodium soy sauce; 2 tablespoonsbrown sugar; 2 tablespoonstoasted sesame oil; 1 tablespoonchili garlic sauce; 2 garlic cloves (minced); 1 teaspoonground ginger; 1 1/2 cupsjasmine rice; 1 1/2 cupscanned coconut milk; 1/2 cupcoconut water; 1/4 teaspoonsalt; 1 1/2 tablespoonscoconut oil; 2 tablespoonsfinely shredded (unsweetened coconut (optional!)); 4 green onions (thinly sliced); 3 large carrots (spiralized (or chopped!)); 2 cupssliced red cabbage; 1 or 2 avocados (thinly sliced); 2 tablespoonstoasted sesame seeds; 1/4 cuptorn fresh cilantro; 1 lime (cut into wedges for spritzing)

Jump to Recipe

This is one of those weeknight meals that feels special without demanding a whole afternoon in the kitchen. The chicken carries a savory, slightly sweet sesame-soy marinade with a kick from chili garlic sauce; it chars beautifully under high heat. The coconut rice is fragrant and satisfyingly creamy, a perfect foil for the bold chicken and crisp vegetables.

I make this when I want dinner that’s comforting and bright at the same time. It assembles into bowls easily, so it’s great for feeding a crowd or for packing lunches the next day. Little finishing touches—torn cilantro, a spritz of lime, toasted sesame seeds—bring everything into balance.

Below you’ll find the exact ingredient list and step-by-step method I use, plus practical swaps, equipment notes, troubleshooting advice, and ways to make this suit different diets or schedules. No fluff—just what works.

Ingredients

1 ½ pounds boneless, skinless chicken thighs — tender, flavorful dark meat that stays juicy under high heat.
3 tablespoons low sodium soy sauce — the salty backbone of the marinade; low sodium helps control overall salt.
2 tablespoons brown sugar — adds caramelized sweetness to glaze the chicken as it broils.
2 tablespoons toasted sesame oil — intense sesame flavor that deepens the marinade.
1 tablespoon chili garlic sauce — brings heat and a garlicky tang; adjust to taste.
2 garlic cloves, minced — fresh garlic brightens the marinade.
1 teaspoon ground ginger — warm, slightly peppery aromatics; powdered keeps prep quick.
1 1/2 cups jasmine rice — fragrant, slightly sticky rice for coconut-infused grains.
1 1/2 cups canned coconut milk — provides richness and the signature coconut flavor in the rice.
1/2 cup coconut water — stretches the coconut flavor and lightens the texture.
1/4 teaspoon salt — seasons the rice; keep this modest because the marinade adds salt later.
1 1/2 tablespoons coconut oil — folded into the finished rice for sheen and flavor.
2 tablespoons finely shredded, unsweetened coconut (optional) — toasted or untoasted, adds texture and extra coconut scent.
4 green onions, thinly sliced — sharp, fresh garnish that cuts the richness.
3 large carrots, spiralized (or chopped!) — crunch and color; raw is bright, lightly pickled is even better.
2 cups sliced red cabbage — crisp, slightly bitter contrast and excellent color.
1 or 2 avocados, thinly sliced — creamy counterpoint to savory chicken.
2 tablespoons toasted sesame seeds — nutty crunch and visual finish.
¼ cup torn fresh cilantro — herbaceous lift; use more or less to preference.
1 lime, cut into wedges for spritzing — acid that brightens each bowl at the table.

The Essentials

There are a few non-negotiables that make this dish sing: a balanced marinade, hot direct heat for the chicken, and properly cooked coconut rice. The marinade combines salty, sweet, nutty, and spicy components; it needs time to do its work, but not necessarily all day. Broiling concentrates the sugars and crisps the edges quickly; baking is a reliable fallback if you prefer a hands-off approach.

The rice matters. Use jasmine if you can—its floral aroma complements coconut perfectly. Rinse the rice until the water runs mostly clear to avoid gummy grains. When you finish it with coconut oil and shredded coconut, the result is glossy, fragrant rice that anchors the bowl.

Make Sesame Soy Chicken with Coconut Rice: A Simple Method

Make the marinade: in a small bowl whisk together 3 tablespoons low sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons toasted sesame oil, 1 tablespoon chili garlic sauce, 2 minced garlic cloves, and 1 teaspoon ground ginger.
Marinate the chicken: place 1 ½ pounds boneless, skinless chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes and up to 24 hours.
Start the coconut rice: optionally rinse 1 1/2 cups jasmine rice under cold water until the water runs mostly clear. In a medium saucepan combine the rinsed rice, 1 1/2 cups canned coconut milk, 1/2 cup coconut water, and 1/4 teaspoon salt. Stir, bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer undisturbed for about 30 minutes, until the liquid is absorbed and the rice is tender.
Finish the rice: remove the saucepan from heat, let sit covered 5 minutes, then fluff the rice with a fork. Stir in 1 1/2 tablespoons coconut oil and 2 tablespoons finely shredded unsweetened coconut (optional). Keep covered and warm until serving.
Cook the chicken: position a broiler rack 3 to 4 inches below the broiler element and preheat the broiler on high. Line a baking sheet with foil and place a wire rack on the sheet if you have one. Use tongs to remove the chicken from the marinade and arrange the thighs in a single layer on the foil or wire rack. Discard any remaining marinade. Broil for 7 minutes, flip each piece, then broil 7 minutes more, until the chicken is cooked through (internal temp 165°F) and slightly charred at the edges.
Alternative chicken method: if you prefer to bake, preheat the oven to 425°F and bake the marinated chicken on the prepared sheet for about 30 minutes, then verify doneness (165°F) and brown under the broiler briefly if desired.
Rest and slice the chicken: transfer the cooked chicken to a cutting board and let rest 10 minutes, then slice or chop as desired.
Prepare toppings: thinly slice 4 green onions, spiralize or chop 3 large carrots, slice 1 or 2 avocados, and have ready 2 cups sliced red cabbage, 2 tablespoons toasted sesame seeds, and 1/4 cup torn fresh cilantro. Cut 1 lime into wedges.
Assemble bowls: divide the coconut rice among bowls. Top each bowl with sliced avocado, shredded cabbage, spiralized or chopped carrots, some sliced green onions, and a portion of the sliced chicken. Sprinkle 2 tablespoons toasted sesame seeds and 1/4 cup torn cilantro over the bowls, and serve with lime wedges for spritzing.

Why You’ll Love This Recipe

It delivers on texture and contrast: juicy, caramelized chicken against creamy coconut rice, crunchy vegetables, and silky avocado. Flavors are layered but simple—salt, sweet, sesame, garlic, and lime. It’s flexible, too: you can broil, bake, or grill the chicken, and the bowls travel well for meal prep.

It also scales easily. Double the marinade and chicken for a gathering. The rice can be made on the stovetop or, if you prefer, in a rice cooker using the same liquid ratios. It looks lovely on the table and takes less effort than it appears.

What to Use Instead

Need swaps? Here are tested alternatives that keep the spirit of the dish while accommodating what you have or prefer.

Chicken: Use boneless skinless chicken breasts if you prefer white meat—watch cooking times to avoid drying.
Soy sauce: Tamari is a good gluten-free swap; reduce any added salt accordingly.
Coconut milk: Light coconut milk will work but the rice will be less rich; you can add a splash more coconut oil at the end for mouthfeel.
Coconut water: Use plain water if you don’t have coconut water; the flavor will be milder.
Chili garlic sauce: Sriracha or chili paste work too—adjust quantity to match your heat preference.
Rice: Short-grain or medium-grain rice will be stickier; basmati will be drier and less aromatic but still tasty.

Must-Have Equipment

A few simple tools make this straightforward:

Mixing bowl or small bowl for whisking the marinade.
Resealable bag or shallow dish for marinating—resealable bags give the best surface contact.
Medium saucepan with a tight-fitting lid for the rice.
Baking sheet and, if you have one, a wire rack to broil the chicken for even charring.
Tongs, an instant-read thermometer (for checking 165°F), and a sharp knife for slicing the chicken.

Things That Go Wrong

Here are the common missteps and how I avoid them:

Rice that’s gummy: usually from not rinsing the rice or using too high a heat. Rinse until the water runs mostly clear and reduce to low once boiling; then resist lifting the lid while it simmers.

Chicken that’s dry: overcooking is the main culprit. Thighs are forgiving; still, use an instant-read thermometer and remove the chicken as soon as it hits 165°F. Resting for 10 minutes locks the juices back in.

Burned marinade: the sugar in the marinade can char quickly under the broiler. Keep the chicken 3–4 inches from the element and watch the first side closely. If you see burning rather than caramelization, move the rack down a notch or switch to the oven method.

Tailor It to Your Diet

Gluten-free: swap soy sauce for tamari. Confirm your chili garlic sauce doesn’t contain soy-based additives.

Lower-carb: serve the chicken over cauliflower rice or a bed of lightly sautéed greens instead of jasmine rice. The marinade and toppings remain the same.

Vegan/Vegetarian: replace chicken with marinated and broiled tofu or tempeh; press the tofu first to remove excess moisture, then broil until edges are crisp.

Behind the Recipe

I developed this bowl-style dinner to bridge the line between takeout flavors and simple home cooking. I wanted something quick enough for a weeknight yet layered in texture, so the broiler and a handful of raw garnishes became essential. The coconut rice was a deliberate choice—not only does it play well with sesame, it gives the bowl a creamy neutral base that doesn’t compete with the marinade.

The techniques are intentionally minimal: a short marinade, a steady low simmer for the rice, and high dry heat for char. Those three things keep prep short and reward you with complex flavor.

Make Ahead Like a Pro

Cook components ahead for easy assembly:

Rice stores well in the fridge for up to 4 days; reheat gently with a splash of water or warmed coconut milk to revive creaminess.
Cooked chicken keeps for 3–4 days refrigerated. I often slice it after cooking and store slices in an airtight container so bowls come together in minutes.
Prep toppings—slice green onions, spiralize carrots, shred cabbage—and store them in separate containers or jars to maintain crunch.

For freezer-friendly meal prep, marinate raw chicken and freeze it in the marinade for up to 2 months. Thaw in the refrigerator overnight before cooking.

Troubleshooting Q&A

Q: My rice is still underdone after 30 minutes—what now?

A: If there’s still liquid, return the pot to the lowest heat, cover, and give it another 5–8 minutes. If the grains are still firm but liquid absorbed, add a couple of tablespoons of hot water, cover, and let steam off heat for 5–10 minutes.

Q: The exterior of the chicken is getting too dark before it’s cooked through—help!

A: Move the rack one notch lower, reduce broiler time, and finish in a 425°F oven until the internal temp hits 165°F. Alternatively, bake entirely at 425°F for about 30 minutes as the recipe suggests.

Q: I don’t have an instant-read thermometer—how can I tell if the chicken is done?

A: Cut into the thickest part; the juices should run clear and the meat should no longer be pink. This is less reliable than a thermometer, but it works in a pinch with thighs.

In Closing

Sesame Soy Chicken with Coconut Rice is one of my favorite reliable dinners: bright, balanced, and forgiving. It’s perfect for weeknights, meal prep, or a casual dinner with friends. The assembly approach—rice, chicken, crisp veg, herbs, and a squeeze of lime—lets everyone customize their bowl. Try it once exactly as written to learn how the flavors play together, then tweak to make it your own.

If you try this, tell me what you changed and how it turned out. I love hearing about swaps and small victories in the kitchen. Enjoy.

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Sesame Soy Chicken with Coconut Rice.

Broiled sesame-soy marinated chicken served over fragrant coconut jasmine rice with fresh vegetables, avocado, toasted sesame seeds, and cilantro.

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: Asian-Inspired

Servings: 4 servings

Ingredients

1 1/2 poundsboneless skinless chicken thighs
3 tablespoonslow sodium soy sauce
2 tablespoonsbrown sugar
2 tablespoonstoasted sesame oil
1 tablespoonchili garlic sauce
2 garlic cloves minced
1 teaspoonground ginger
1 1/2 cupsjasmine rice
1 1/2 cupscanned coconut milk
1/2 cupcoconut water
1/4 teaspoonsalt
1 1/2 tablespoonscoconut oil
2 tablespoonsfinely shredded unsweetened coconut (optional!)
4 green onions thinly sliced
3 large carrots spiralized (or chopped!)
2 cupssliced red cabbage
1 or 2 avocados thinly sliced
2 tablespoonstoasted sesame seeds
1/4 cuptorn fresh cilantro
1 lime cut into wedges for spritzing

Instructions

Make the marinade: in a small bowl whisk together 3 tablespoons low sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons toasted sesame oil, 1 tablespoon chili garlic sauce, 2 minced garlic cloves, and 1 teaspoon ground ginger.
Marinate the chicken: place 1 ½ pounds boneless, skinless chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes and up to 24 hours.
Start the coconut rice: optionally rinse 1 1/2 cups jasmine rice under cold water until the water runs mostly clear. In a medium saucepan combine the rinsed rice, 1 1/2 cups canned coconut milk, 1/2 cup coconut water, and 1/4 teaspoon salt. Stir, bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer undisturbed for about 30 minutes, until the liquid is absorbed and the rice is tender.
Finish the rice: remove the saucepan from heat, let sit covered 5 minutes, then fluff the rice with a fork. Stir in 1 1/2 tablespoons coconut oil and 2 tablespoons finely shredded unsweetened coconut (optional). Keep covered and warm until serving.
Cook the chicken: position a broiler rack 3 to 4 inches below the broiler element and preheat the broiler on high. Line a baking sheet with foil and place a wire rack on the sheet if you have one. Use tongs to remove the chicken from the marinade and arrange the thighs in a single layer on the foil or wire rack. Discard any remaining marinade. Broil for 7 minutes, flip each piece, then broil 7 minutes more, until the chicken is cooked through (internal temp 165°F) and slightly charred at the edges.
Alternative chicken method: if you prefer to bake, preheat the oven to 425°F and bake the marinated chicken on the prepared sheet for about 30 minutes, then verify doneness (165°F) and brown under the broiler briefly if desired.
Rest and slice the chicken: transfer the cooked chicken to a cutting board and let rest 10 minutes, then slice or chop as desired.
Prepare toppings: thinly slice 4 green onions, spiralize or chop 3 large carrots, slice 1 or 2 avocados, and have ready 2 cups sliced red cabbage, 2 tablespoons toasted sesame seeds, and 1/4 cup torn fresh cilantro. Cut 1 lime into wedges.
Assemble bowls: divide the coconut rice among bowls. Top each bowl with sliced avocado, shredded cabbage, spiralized or chopped carrots, some sliced green onions, and a portion of the sliced chicken. Sprinkle 2 tablespoons toasted sesame seeds and 1/4 cup torn cilantro over the bowls, and serve with lime wedges for spritzing.