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Thai Chicken in a bowl with rice and a grey napkin.

Thai Chicken With Coconut Brown Rice

This sweet, sticky and tangy Thai chicken with roasted pineapple and coconut rice is a stunning and simple week night dinner. It's a healthy dinner brimming with fresh veggies and wholegrain brown rice. All that is ready for dinner in 60 minutes!
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 745kcal

Ingredients

  • 4 (4) chicken thighs

For the marinade

  • ½ cup (80 g) palm sugar
  • 3 Tablespoons (3 Tablespoons) light soy sauce
  • 5 Tablespoons (5 Tablespoons) toasted sesame oil, divided
  • 1 teaspoon (1 teaspoon) cider vinegar
  • 2 Tablespoons (2 Tablespoons) minced ginger
  • 2 teaspoon (2 teaspoon) lemon grass paste
  • 1 clove (1 clove) garlic, minced
  • ½ (0.5) pineapple, cored and sliced into half moons ¼ inch thick
  • 4 (4) red radishes, thinly sliced
  • 1 (1) carrot cut into thin ribbons *see notes
  • ½ (0.5) cucumber, thinly sliced

To serve

For the rice

Instructions

  • Mix the marinade ingredients together and rub into the chicken thighs. Leave to rest for about 30 minutes.
  • Heat a large non stick skillet over a medium heat. Add 2 tablespoons of sesame oil. Remove the chicken from the marinade (reserve the marinade) and sear the chicken in the sesame oil for about 6 minutes. The chicken should be sizzling and starting to char. Turn the thighs and continue to cook the chicken for another 6-9 minutes. The chicken juices should run clear.
  • Remove the chicken to a plate and let it rest while you roast the pineapple.
  • Place the marinade in the skillet and bring it to a boil and let it thicken for 1-2 minutes. It should become the consistency of maple syrup. Add the pineapple to the pan and roast for about 2 minutes, making sure that the pineapple slices are coated in the sauce and tender.
  • Using a mandolin or a sharp knife slice the radish, carrot and cucumber into long ribbons.

To make the rice, place the rice, coconut water and a pinch of sea salt in a pan with a tight fitting lid. Bring the water upto a boil and turn down to minimum. Place the lid on the pot and cook until all the water has been absorbed. About 20 minutes.

    To serve: Place the coconut rice in bowls and top with the chicken and place 2-3 slices of pineapple into each bowl and garnish with the cucumber, radish and carrot.

      Notes

      *Notes- Using a mandolin to slice the vegetables is the quickest and easiest way to get them really lovely and thin. But be CAREFUL! They’re super sharp.

      Nutrition

      Calories: 745kcal | Carbohydrates: 76g | Protein: 25g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 1024mg | Potassium: 919mg | Fiber: 5g | Sugar: 28g | Vitamin A: 2730IU | Vitamin C: 59.9mg | Calcium: 81mg | Iron: 2.7mg
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