Coconut Chicken with Sticky Rice

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

sticky rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain alternative.

Cut boneless chicken thighs in half to create smaller pieces.

Heat oil in a skillet over medium heat.

Season chicken with salt and black pepper, then add to the skillet to brown.

Cook chicken until no longer pink, about 5-10 minutes.

Remove chicken from the skillet and set aside, keeping the juices in the pan.

Add chopped shallot and ginger to the skillet, cooking for a couple of minutes until aromatic.

Add minced garlic and cook for about a minute.

Stir in 1.5 cups of white rice to coat with the oil and aromatics.

Pour in just under 2 cups of chicken broth and stir.

Add coconut milk and stir to combine.

Add chopped red bell pepper and roasted chopped cashews to the mixture.

Add chopped scallions and stir.

Place the browned chicken on top of the mixture in the skillet.

Cover the skillet and place it in the oven at 375°F for about 25 minutes.

After 25 minutes, remove from the oven and check for doneness.

Serve in a bowl, garnishing with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens