I love all in one dishes where you don’t have to worry about cooking several different sides in addition to your entree. This is a wonderful Asian (or Thai?) dish that is spicy and delicious. I found this in a Cooking Light magazine, as I do a lot of my favorite recipes, so it is also low on calories! There are only 283 calories per serving and 6 grams of fat, which is amazing.
My parents and my in-laws came down last weekend to hang out so I threw this meal together for us all to enjoy. The chili sauce is extremely simple and would make a great sauce for so many other dishes. Even if you don’t make this recipe, try out the sauce. It is amazing!
Honey-Chile Chicken on Coconut Rice
- 2 cups water
- 1 14-oz can unsweetened lite coconut milk
- 1 1/4 cups uncooked brown basmati rice
- 1/2 tsp salt
- 2 tsp olive oil
- 1 medium chopped onion
- 1 medium red bell pepper
- 2 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas
- 2 tbsp honey
- 2 tbsp Asian chili paste (sambal oelek)
- 1 tbsp lime juice
- 2 tsp low-sodium soy sauce
- 3 cups cooked chicken breast
- Raw chip coconut, toasted, optional
- 1/4 cup snipped fresh cilantro
- Lime wedges, garnish
Preheat oven to 350 F. Coat a 3-quart rectangular baking dish with cooking spray. In a small saucepan bring water and coconut milk to boiling. Pour into prepared baking dish. Stir in rice and salt. Bake, covered for 30 minutes.
Bake chicken breasts or cook them however you like.
Meanwhile, in a large nonstick skillet heat oil over medium heat. Add onion and sweet pepper. Cook 5 minutes or just until tender, stirring occasionally. Add ginger and garlic; cook and stir 1 minute more. Stir onion mixture and peas into partially cooked rice.
Bake, covered, 15 to 20 minutes more or until heated through and rice is tender. Sprinkle with coconut, if desired, and cilantro. Serve with lime wedges and/or additional chili paste.
Makes 8 servings. Enjoy!