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Sticky Garlic Chili Chicken with Sweet Coconut Rice

Imagine this: flavorful chicken thighs combined in a sauce that’s the perfect balance of sweet, tart, spicy, and garlicky, topped on rice with a little tropical coconut flair and ever so sweet. This dish makes you feel like you’re on vacation while still satisfying your take-out cravings in this healthier rendition of something that’s a mix of orange chicken and sweet and sour chicken. The recipe below feed two hungry people, but the leftovers are incredible (should you have any), and it’s easily doubled for a big family weeknight meal. I seriously love this one, and I know you will, too!

Prep Time: 15 minutes

Cook Time: 20 minutes

Level: Easy/Medium

Ingredients - serves 2-3, easily doubled

  • 1 pound of boneless skinless chicken thighs

  • 1.5 cups of white rice

  • 1 cup of full fat coconut milk

  • 1 tbsp. white sugar

  • 4 cloves of garlic, mined

  • 1 red bell pepper, diced

  • 3 -4 pieces of green onion, sliced into thin rounds, whites and greens separated

  • 1/4 cup ketchup

  • 1/2 cup rice vinegar

  • 2 tbsp. brown sugar

  • 2 tbsp. garlic chili sauce

  • 1 tbsp. soy sauce

  • 2 tsp. cornstarch

  • 3 tbsp. olive oil

  • Salt

 

  1. Dice up chicken thighs into 1/2 pieces or so. Set aside in a bowl. Make sure the chicken is really dry, and don’t season yet.

  2. Prep veggies: mince garlic, dice up a bell pepper, and cut the green onion into thin rounds. Separate the greens and whites. The white parts can go in a bowl or pile with the garlic and bell pepper. The greens will stay aside for plating.

  3. Make rice: bring the coconut milk, 2 cups of water, and 1 tbsp of white sugar to a simmer. Add the rice, stir, reduce heat to a light bubble and cover until fully cooked. Stop to stir here and there. Once done, turn off heat and remove cover until chicken is done.

  4. Make the sauce: whisk together the ketchup, rice vinegar, brown sugar, garlic chili sauce, and soy sauce. Set aside.

  5. In a medium to large skillet, heat up the olive oil over medium HIGH heat. Let it get nice and hot before adding the chicken. Season the chicken with salt right before adding to the pan. Stir the chicken into the hot oil, then spread flat and let sit to brown. Stir again to let brown on another side. Repeat until chicken is cooked - about 5 minutes.

  6. Remove chicken from skillet. Reduce temperature to medium or medium low. Add the garlic, bell pepper, and green onion whites. Sauté until soft, then pour in your sauce mixture. Stir to combine, and reduce heat slightly.

  7. Mix the 2 tsp. of cornstarch with 2 tsp. of water in a small dish. Once fully combined, pour mixture into your skillet and stir to combine. Make sure heat is on medium low, and let lightly simmer until sauce thickens. Once thick, add the chicken back in. Stir to coat the chicken and let cook to adhere for another 1-2 minutes before taking off the heat to serve.

    Plating: Dish out the rice, top with desired amount of chicken, and top with the remaining green onion greens. It also works great for the center of a family table all combined in one large bowl like the image shows.