ASIAN STYLE CHICKEN AND RICE

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ASIAN STYLE CHICKEN AND RICE

Yield 4

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

Ingredients

Seasoned Chicken:

• 5 boneless skinless chicken thighs
• 1 tsp soy sauce
• 1 tbsp sriracha
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp cayenne
• 1 tsp paprika

Coconut Cilantro Rice:

• 2 cups jasmine rice, washed and rinsed thoroughly
• ½ tsp sesame oil
• 1 ½ cups coconut milk
• 1 lime zested and juiced
• 2 Tbsp freshly chopped cilantro leaves

Edamame Salad:

• 1 cup steamed edamame, beans removed
• 1 bell pepper, finely diced
• ¼ tsp sesame oil
• ½ tsp soy sauce
• ¼ tsp honey

Instructions

1. In a large bowl or plate season the chicken thighs with the soy sauce, sriracha, salt, pepper, garlic powder, cayenne pepper and paprika. Toss to coat in all the seasoning and set aside.
2. To make the rice: add sesame oil to a large non-stick skillet or saucepan set over medium high heat, and add the washed rice and toast for 1-2 minutes. Add in the coconut milk and bring to a boil. Reduce heat to low and cover with a tight fitting lid. Cook the rice for 15-18 minutes till all the liquid is absorbed and rice is cooked through. Stir in the lime zest, juice and chopped cilantro. Fluff with a fork and set aside.
3. Cook the chicken: Heat a large cast iron skillet over medium high and add a light spray of cooking oil. Working in batches so as to not crowd the pan, sear the chicken for 5-6 minutes per side, longer if the thighs are particularly thick. Remove to a plate and set aside.
4. In a medium bowl, combine the edamame pods, chopped bell pepper, sesame oil, soy sauce and honey and stir to combine.
5. To Serve: cube up the chicken thighs, add a scoop of rice to a plate or bowl, then top with a portion of cubed chicken and a scoop of edamame salad on top. Serve and enjoy.

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