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Sesame Soy Chicken with Coconut Rice.

This Sesame Soy Chicken with Coconut Rice is a flavor-packed, comforting dish featuring tender chicken thighs in a savory-sweet glaze paired with creamy coconut-infused rice.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Coconut Rice, Easy, Quick, Sesame, Soy Sauce, Weeknight Dinner
Servings: 4 servings

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs tender and juicy
  • 3 tablespoons low sodium soy sauce for marinade
  • 2 tablespoons brown sugar adds sweetness to balance savory elements
  • 2 tablespoons toasted sesame oil for marinade
  • 1 tablespoon chili garlic sauce for a kick of heat
  • 2 cloves garlic minced
  • 1 teaspoon ground ginger adds warm spiciness
  • 1 1/2 cups jasmine rice fragrant and fluffy
  • 1 1/2 cups canned coconut milk creamy and rich
  • 1/2 cup coconut water enhances coconut flavor
  • 1/4 teaspoon salt to season rice
  • 1 1/2 tablespoons coconut oil for cooking vegetables
  • 2 tablespoons finely shredded, unsweetened coconut optional, for finishing texture
  • 4 green onions thinly sliced
  • 3 large carrots spiralized or chopped
  • 2 cups sliced red cabbage
  • 1 or 2 avocados thinly sliced
  • 2 tablespoons toasted sesame seeds for garnish
  • 1 lime cut into wedges for spritzing

Instructions

Marinate the Chicken

  • In a mixing bowl, combine soy sauce, brown sugar, toasted sesame oil, chili garlic sauce, minced garlic, and ground ginger.
  • Add chicken thighs and coat well in marinade. Cover and refrigerate for at least 30 minutes up to 2 hours.

Prepare the Coconut Rice

  • In a rice cooker or pot, combine jasmine rice, canned coconut milk, coconut water, and salt.
  • Cook according to rice cooker instructions or simmer on stove for 15-20 minutes until tender. Fluff with a fork.

Cook the Chicken

  • Heat a skillet or wok over medium-high heat and add 1 tablespoon coconut oil.
  • Add marinated chicken and cook 6-7 minutes per side until cooked through and caramelized.
  • Remove chicken and let rest before slicing.

Sauté the Vegetables

  • In the same skillet, add remaining coconut oil.
  • Add sliced red cabbage and spiralized carrots. Sauté for 3-4 minutes until tender but crisp.

Assemble the Dish

  • Place a scoop of coconut rice on each plate.
  • Top with sliced chicken, sautéed vegetables, and avocado slices.
  • Garnish with green onions, torn cilantro, and toasted sesame seeds. Serve lime wedges on the side.

Equipment

  • Mixing Bowl
  • Skillet or Wok
  • Rice cooker or pot
  • Spiralizer or knife
  • Measuring Cups and Spoons
  • Cutting board and knife

Notes

  • Marinate the chicken for at least 30 minutes to enhance flavor, but up to 2 hours is best for deeper taste.
  • Use coconut water when reheating rice to keep it moist and flavorful.
  • Feel free to swap chicken thighs for breasts or tofu for a vegetarian option.
  • Add seasonal veggies like mango, kale, or butternut squash for variety.