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Grilled chicken breast over coconut rice with fresh broccoli on a black round dinner plate

Chicken & Broccoli Coconut Rice

toasted coconut, cilantro, mushrooms, garlic, soy

STARS

The bold flavors of ginger and coconut, common in Southeast Asian cooking, are front and center in this dish. Toasted coconut-scented rice is served alongside roasted chicken breasts, topped with shiitake and brown mushrooms. On top, add toasted garlic chips and freshly-torn cilantro.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Soy-Marinated Chicken

  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 2 scallions, minced
  • 2 tablespoons dark brown sugar
  • 1/4 cup soy sauce
  • 2 pounds chicken cutlets

Coconut Jasmine Rice

  • 1 cup jasmine rice
  • 1/4 cup toasted coconut flakes
  • 1/4 cup garlic chips
  • 2 scallions, minced
  • 1 jalapeño, minced
  • 2 tablespoons canola oil
  • 1 lime, juiced
  • 1/4 cup mint, minced
  • 1/2 cup basil, minced
  • Zest of 1 lemon
  • 2 tablespoons dark brown sugar
  • Salt, to taste

Soy Sauce Reduction

  • 1 garlic clove, minced
  • 1 tablespoon dark brown sugar
  • 1/2 cup minced cilantro
  • 1 cup soy sauce
  • 1 cup rice wine vinegar
  • 2 tablespoons minced ginger
  • 1 tablespoon cornstarch
  • Broccoli and Mushrooms
  • 2 heads broccoli, cut into florets
  • 8 ounces shiitake mushrooms, destemmed
  • 8 ounces cremini mushrooms, sliced
Directions
1
In a zip-top bag, combine the garlic, salt, scallion, brown sugar, soy sauce and chicken. Marinate for 4-12 hours in the refrigerator.
2
Preheat the oven to 400°F.
3
In a small saucepan, bring the rice, 2 cups of water and a pinch of salt to a simmer. Reduce heat to low, cover, and cook until the grains are tender, about 20 minutes. 
4
Fold the coconut flakes, garlic chips, scallions, jalapeño, oil, lime juice, mint, basil, lemon zest and brown sugar into the cooked rice. Season to taste with salt and pepper.
5
To make the soy sauce reduction, in a small saucepan, combine the garlic, brown sugar, cilantro, soy sauce, rice wine vinegar and ginger. Bring to a boil, reduce the heat to a simmer and cook for 10-15 minutes, until reduced by 1/3. In a small bowl, combine the cornstarch and water into a paste. Whisk the cornstarch slurry into the soy sauce reduction until thickened. Turn off the heat.
6
Transfer the chicken to a baking sheet, discarding the marinade. Roast until cooked through, about 15 minutes.
7
Toss the broccoli, mushrooms, oil, salt and pepper on one or two (if necessary) baking sheets. Roast until crisp-tender, 10-15 minutes.
8
To serve, divide the coconut rice between plates. Top with roasted broccoli, mushrooms and a chicken breast. Drizzle with soy reduction.

Chicken & Broccoli Coconut Rice

toasted coconut, cilantro, mushrooms, garlic, soy

STARS

The bold flavors of ginger and coconut, common in Southeast Asian cooking, are front and center in this dish. Toasted coconut-scented rice is served alongside roasted chicken breasts, topped with shiitake and brown mushrooms. On top, add toasted garlic chips and freshly-torn cilantro.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Soy-Marinated Chicken

  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 2 scallions, minced
  • 2 tablespoons dark brown sugar
  • 1/4 cup soy sauce
  • 2 pounds chicken cutlets

Coconut Jasmine Rice

  • 1 cup jasmine rice
  • 1/4 cup toasted coconut flakes
  • 1/4 cup garlic chips
  • 2 scallions, minced
  • 1 jalapeño, minced
  • 2 tablespoons canola oil
  • 1 lime, juiced
  • 1/4 cup mint, minced
  • 1/2 cup basil, minced
  • Zest of 1 lemon
  • 2 tablespoons dark brown sugar
  • Salt, to taste

Soy Sauce Reduction

  • 1 garlic clove, minced
  • 1 tablespoon dark brown sugar
  • 1/2 cup minced cilantro
  • 1 cup soy sauce
  • 1 cup rice wine vinegar
  • 2 tablespoons minced ginger
  • 1 tablespoon cornstarch
  • Broccoli and Mushrooms
  • 2 heads broccoli, cut into florets
  • 8 ounces shiitake mushrooms, destemmed
  • 8 ounces cremini mushrooms, sliced

Directions

1
In a zip-top bag, combine the garlic, salt, scallion, brown sugar, soy sauce and chicken. Marinate for 4-12 hours in the refrigerator.
2
Preheat the oven to 400°F.
3
In a small saucepan, bring the rice, 2 cups of water and a pinch of salt to a simmer. Reduce heat to low, cover, and cook until the grains are tender, about 20 minutes. 
4
Fold the coconut flakes, garlic chips, scallions, jalapeño, oil, lime juice, mint, basil, lemon zest and brown sugar into the cooked rice. Season to taste with salt and pepper.
5
To make the soy sauce reduction, in a small saucepan, combine the garlic, brown sugar, cilantro, soy sauce, rice wine vinegar and ginger. Bring to a boil, reduce the heat to a simmer and cook for 10-15 minutes, until reduced by 1/3. In a small bowl, combine the cornstarch and water into a paste. Whisk the cornstarch slurry into the soy sauce reduction until thickened. Turn off the heat.
6
Transfer the chicken to a baking sheet, discarding the marinade. Roast until cooked through, about 15 minutes.
7
Toss the broccoli, mushrooms, oil, salt and pepper on one or two (if necessary) baking sheets. Roast until crisp-tender, 10-15 minutes.
8
To serve, divide the coconut rice between plates. Top with roasted broccoli, mushrooms and a chicken breast. Drizzle with soy reduction.