Island Bites: Spicy Orange Glazed Chicken & Coconut Rice
For the rice:
- 2 cups rice
- 1 can (14oz) coconut milk
- 1 1/4 cup chicken broth
- 1 tbs vegetable oil
- unsweetened coconut flakes, toasted
- For a vegan version of this recipe, use vegetable broth or even water instead of the chicken broth.
- Remember that coconut milk is not the same as coconut cream or cream of coconut. Coconut milk must be unsweetened.
- In a saucepan, combine coconut milk, broth, oil and salt. Bring to a boil over medium-high heat. Stir in rice. Let the liquid reduce one or two minutes.
- Stir and cover, reduce heat to low. Let it simmer for 20 minutes, or until rice is tender.
- Turn off the heat and stir in the toasted coconut flakes.
For the Chicken:
- 4 boneless skinless chicken breasts or thighs, cubed
- 1/2 cup orange juice
- 1/2 tsp cornstarch, plus extra for a light coating
- 1/2 tsp red pepper flakes
- 1 tbs vinegar
- 1 tbs sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- salt & pepper
- cilantro to garnish
- 1/4 cup oil
- Add cornstarch and sugar to the orange juice, mix to dissolve. Reserve.
- Season cubed chicken with salt, pepper, garlic and onion powder. Lightly coat the chicken with cornstarch.
- Heat oil in a pan at medium-high temperature. When the oil is hot, lightly brown chicken, about 1 minute per side.
- Add orange juice, red pepper flakes and vinegar. Let the chicken cook as the glaze thickens.
- Serve over coconut rice and garnish with cilantro.
* You could use tangerine instead of orange. It is delicious!
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