Pages

Saturday, November 2, 2013

Hawaiian Chicken with Coconut Rice

Hawaiian Chicken with Coconut Rice

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

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:

  1. Using a fork, poke the chicken breasts all over so the marinade can soak in better. Put chicken breasts into a sealable bag.
  2. 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.
  3. Remove the chicken from the marinade, discard the marinade and cook the chicken your desired way.
  4. To prepare the coconut rice combine the remaining coconut milk and 2 1/2 cups water in a medium saucepan.
  5. Bring the liquid to a boil and add the brown rice, stirring once to combine.
  6. 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.
Enjoy!!!

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!!!