Coconut Rice with Sticky Chicken

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I’m a bit obsessed with making sticky sauces at the moment, adding a tiny bit of cornflour makes the sauce glossy and delicious. This is such an easy recipe and it is to die for. Coconut rice is the bomb, it gives your rice a delicious nutty flavour and it’s no harder than making normal rice.


INGREDIENTS

For the coconut rice:

2 cups basmati rice
1.5 cups boiling water
1 cup coconut milk
1 tsp course sea salt
1 tsp xylitol/sugar

5 free-range chicken thighs, deboned and skin removed
1 heaped tsp Chinese 5 spice
Olive oil
1 heaped tsp chilli flakes
Sea salt and black pepper
1 punnet stir fry mix

5 spring onions, chopped
2 tbsp sesame seeds

For the sauce:

4 garlic cloves, crushed
3 red chillies, chopped
1 stick lemongrass, bashed and sliced
5cm thumb of ginger, grated
3 tbsp light soy sauce
1 tbsp fish sauce
5 tbsp hoisin sauce
300ml coconut milk (use the remaining milk from the rice)
1 cup chicken stock
2 heaped tsp cornflour


METHOD
Serves 4
Preparation 5 minutes
Cooking time 30 minutes


Boil the kettle and run the rice under water until the water runs clear.

Place a pot on high heat and add the rice, coconut milk, boiling water, sugar, salt. Cover with a lid. Once the water starts boiling turn the heat right down and simmer for 15 minutes. 

While the rice is cooking prepare your ingredients for the sauce. Place another pot on high heat, add a splash of olive oil and fry the garlic, ginger, chilli and lemongrass for 5 minutes. Then add the hoisin, fish sauce and soy sauce, and boil for 30 seconds. In a jug mix the cornflour into the boiling stock and pour into the pot. Cover and turn the heat to medium. Stir occasionally and turn off once the sauce has thickened.

Place a small frying pan on high heat and toast the sesame seeds for 3 minutes, or until golden – keep a close eye on them.

Once the rice has finished cooking. Turn the heat off and steam for a further 15 minutes (don’t lift the lid)!

Chop the chicken into thin strips and marinade with five spice, chilli flakes, sea salt and black pepper. Place a wok on high heat and fry the chicken in batches for about 5 minutes. Then add the veggies and toss for 1 minute. Then add the cooked chicken and the sauce.

Time to eat, distribute the rice, spoon of the delicious sticky veggies and chicken, sprinkle over chopped spring onions and toasted sesame seeds.

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