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).

Get the Recipe:

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.