Thai Chicken with Coconut Rice
I know that the chicken should be the star of this show but, honestly, this coconut rice is a game-changer - I could just eat bowls and bowls of it!
Super rice aside, the chicken is tender, fresh and full of flavour, with the quintessentially Thai flavours of soy, ginger, garlic and chilli. Quick to prepare, easy to make in advance and with minimal washing up, this is a midweek staple in our house!
Thai Chicken with Coconut Rice
Serves 4
3 free-range chicken breasts
2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp maple syrup (or honey)
1 red chilli, finely chopped
2 tsp dried ginger
1 lime
250g basmati rice
200ml tin coconut milk
Chop 3 free-range chicken breasts into bite-size chunks and marinate in the soy sauce, rice wine vinegar, maple syrup, red chilli, ginger, grated, and the zest and juice of the lime for at least 30 minutes.
Heat a frying pan or griddle and fry/grill the chicken chunks and the marinade for 5-6 minutes, turning and basting, until cooked through.
Meanwhile, cook 250g basmati rice in a deep pan of boiling salted water for 8-10 minutes, then drain and return to the pan with a 200ml tin coconut milk.
Cook over a low heat for 2 minutes, stirring, until the coconut milk has been absorbed. Serve the rice with the chicken on top.
Super rice aside, the chicken is tender, fresh and full of flavour, with the quintessentially Thai flavours of soy, ginger, garlic and chilli. Quick to prepare, easy to make in advance and with minimal washing up, this is a midweek staple in our house!
Thai Chicken with Coconut Rice
Serves 43 free-range chicken breasts
2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp maple syrup (or honey)
1 red chilli, finely chopped
2 tsp dried ginger
1 lime
250g basmati rice
200ml tin coconut milk
Chop 3 free-range chicken breasts into bite-size chunks and marinate in the soy sauce, rice wine vinegar, maple syrup, red chilli, ginger, grated, and the zest and juice of the lime for at least 30 minutes.
Heat a frying pan or griddle and fry/grill the chicken chunks and the marinade for 5-6 minutes, turning and basting, until cooked through.
Meanwhile, cook 250g basmati rice in a deep pan of boiling salted water for 8-10 minutes, then drain and return to the pan with a 200ml tin coconut milk.
Cook over a low heat for 2 minutes, stirring, until the coconut milk has been absorbed. Serve the rice with the chicken on top.
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