What really makes this dish outstanding is the coconut rice. The chicken is good, but I would not make it without the coconut rice. The two go so very well together.
Hawaiian Chicken with Coconut Rice
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup low sodium soy sauce
- 1 cup water
- 3/4 cup brown sugar
- 3 green onions, chopped and divided
- 1/8 cup yellow onion, finely chopped
- 1/4 teaspoon garlic, minced
- 1/2 teaspoon sesame oil
- 2- 13.5 ounce cans coconut milk, divided
- 2 1/2 cups brown rice
- 2 1/2 cups water
Directions:
- Using a fork, poke the chicken breasts all over so the marinade can soak in better. Put chicken breasts into a sealable bag.
- In a large bowl combine the soy sauce, 1 cup water, brown sugar, yellow onion, 1/2 of the green onions, garlic, sesame oil and 6 1/2 ounces coconut milk. Pour this mixture over the chicken breasts, seal the bag and refrigerate overnight.
- Remove the chicken from the marinade, discard the marinade and cook the chicken your desired way.
- To prepare the coconut rice combine the remaining coconut milk and 2 1/2 cups water in a medium saucepan.
- Bring the liquid to a boil and add the brown rice, stirring once to combine.
- Cover the pot with a lid and reduce the heat to a simmer and cook for 45 minutes or until all of the liquid has been absorbed and the rice is fluffy.
Serves: 8
Calories: 468
Total Fat: 17.8g
Saturated: 12.9g
Polyunsaturated: 0g
Monounsaturated: 0g
Trans: 0g
Cholesterol: 70mg
Sodium: 524.4mg
Potassium: 3.5mg
Total Carbs: 59.1g
Dietary Fiber: 2.8g
Sugars: 13.3g
Protein: 32.6g
Vitamin A: 0%
Vitamin C: 0.3%
Calcium: 3.4%
Iron: 7.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Chef in Training.
Enjoy!!!
