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Sriracha Chicken with Coconut Lime Rice

Sticky Sriracha Chicken with Lime Coconut Rice


Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.


Remember that time I made Sticky Sriracha Meatballs? Well, that wasn’t enough; I couldn’t stop there. I needed to turn the flavours from that addictive finger food into something I could actually devour as a full blown meal – and on the regular. I don’t always have time to make homemade meatballs – but I often have time for chicken and rice!

I took the sauce recipe from the Sticky Sriracha Meatballs and tossed some sliced up chicken in there. I like to use boneless/skinless chicken thighs because the meat is so tender and omnomnom. You can definitely use boneless/skinless chicken breasts, though I highly suggest the thighs.

I couldn’t think of a more fitting companion to this chicken than my simple coconut lime rice. Honestly, all you do is cook your rice in coconut milk and lime juice, then toss in some lime zest at the end. It doesn’t even need to be seasoned! The coconut and lime flavours are soft and pair perfectly with this chicken’s KAPOW (please envision that KAPOW with a dramatic comic book bubble and shrill trumpets blaring madly).

Sriracha Chicken with Coconut Lime Rice

Ingredients

  • 6 boneless skinless chicken thighs
  • 2 tablespoon sesame oil

SAUCE1/4 cup of Sriracha sauce (or more/less depending on your heat tolerance)

  • 1/4 cup of low sodium Kikkoman soy sauce
  • 1/4 cup of organic liquid honey
  • 1 tablespoon of hoisin sauce
  • 1 tablespoon of rice vinegar

RICEBasmati, Jasmine or White rice (check instructions for cooking portions and substitute the water for coconut milk)

  • 5.5 oz coconut milk approx. 2 cups - should be enough to cook rice for 3
  • The juice of 1 lime
  • 1-2 tablespoons of lime zest

GARNISHESSesame seeds

  • Sliced scallions

Instructions

CHICKENPreheat oven to 425 degrees F

  • In a large bowl, toss the chicken thighs in sesame oil.
  • Place the chicken thighs in a baking dish (I always add a splash of warm water to my baking dish to keep the moisture around).
  • Cover with foil and bake for approx. 20 minutes or until the chicken has an internal temperature of 165 degrees F and the juices are running clear.

RICECook as per instructions on package (with coconut milk and the juice of one lime in place of water).

  • Once ready, toss in the lime zest.

SAUCEHeat a large saucepan on medium heat.

  • Combine all of the sauce ingredients in the saucepan and stir to combine.
  • Bring to a simmer, then bring heat to low and stir regularly.
  • Once the chicken is ready, slice and place into the saucepan with the sauce.
  • Toss to coat all of the chicken.
  • Serve the chicken on a bed of the coconut lime rice.
  • Garnish with scallions and sesame seeds.

6 Comments

  • La Cuisine d'Helene
    July 24, 2015 at 3:49 pm

    Your dish sounds amazing, we always have a bottle of Sriracha in the fridge.

    Reply
    • danakristen.b@gmail.com
      July 25, 2015 at 7:59 pm

      Thanks so much! I currently have one bottle in the fridge and two unopened ones in my closet. Remember when the Sriracha factory had shut down for a while and there was a scare about them not producing for a while? Well, let’s just say I stocked up. Haha ;)

      Reply
  • Alanna @ One Tough Cookie
    July 24, 2015 at 3:36 pm

    Wow, this looks SO tasty! Sriracha is one of my favourite ingredients to coo with — can’t wait to try this!

    Reply
    • danakristen.b@gmail.com
      July 25, 2015 at 7:58 pm

      Thanks, Alanna! I agree – I could never get enough Sriracha and I could never tire of Sriracha recipes. I hope you love this dish as much as I do once you try it!

      Reply
  • Chrissie (thebusybaker.ca)
    July 24, 2015 at 2:51 pm

    This looks so good! I’m definitely putting this on my meal plan for this week, although I’ll have to tone down the Sriracha for my kiddos :) Thanks for posting this!

    Reply
    • danakristen.b@gmail.com
      July 25, 2015 at 7:57 pm

      Awesome – let me know what you think! Haha, hey, just start’em young. They’ll build a heat tolerance in no time ;)

      Reply

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