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.