Description
The coconut and lime flavours of the rice are soft and pair perfectly with the Sriracha chicken’s KAPOW (please envision that KAPOW with a dramatic comic book bubble and shrill trumpets blaring madly).
Ingredients
- FOR THE CHICKEN:
- 6 Boneless, Skinless Chicken Thighs
- 2 Tablespoons Sesame Oil
- FOR THE RICE:
- 1-½ cup Basmati, Jasmine Or White Rice (double Check Instructions For Cooking Portions)
- 1 Lime, Juiced
- 5-½ ounces, fluid Coconut Milk
- 2 Tablespoons Lime Zest
- FOR THE SAUCE:
- ¼ cups Sriracha Sauce, More Or Less Depending On Your Heat Tolerance
- ¼ cups Kikkoman Soy Sauce
- ¼ cups Organic Liquid Honey (if Not Organic, It’s Cool)
- 1 Tablespoon Hoisin Sauce
- 1 Tablespoon Rice Vinegar
- FOR GARNISHING:
- Sliced Scallions
- Sesame Seeds
Preparation
For the chicken:
Preheat oven to 425ºF. In a large bowl, toss the chicken thighs in sesame oil. Place chicken thighs in a baking dish (I always add a splash of warm water to my baking dish to keep it moist). Cover with foil and bake for approximately 20 minutes or until chicken has an internal temperature of 165ºF and juices run clear.
For the rice:
Cook rice according to instructions on package (with coconut milk and lime juice in place of water). Once ready, toss in lime zest.
For the sauce:
Heat a large saucepan on medium heat. Combine sauce ingredients in the saucepan and stir to combine. Bring to a simmer, then bring heat to low and stir regularly.
Once the chicken is ready, slice and place into the saucepan with the sauce. Toss to coat all of the chicken.
Serve the chicken on a bed of the coconut lime rice. Garnish with scallions and sesame seeds.
