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!
For the marinade
- 1/2 cup palm sugar
- 3 Tablespoons light soy sauce
- 5 Tablespoons toasted sesame oil divided
- 1 teaspoon cider vinegar
- 2 Tablespoons minced ginger
- 2 teaspoon lemon grass paste
- 1 clove garlic minced
- 1/2 pineapple cored and sliced into half moons 1/4 inch thick
- 4 red radishes thinly sliced
- 1 carrot cut into thin ribbons *see notes
- 1/2 cucumber thinly sliced
- Sesame seeds
- micro greens
For the rice
- 1 cup brown whole grain rice
- 2 cups coconut water
- sea salt
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- 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.