Asian Sweet Chili Sesame Chicken with Coconut Rice

ASIAN SWEET CHILI SESAME CHICKEN with COCONUT RICE

5/15/2017

Don't you just love it when you can whip up a delicious dinner in less than half an hour? And this delicately glazed Asian Sweet Chili Sesame Chicken is absolute perfection, especially when it sits on some beautiful Coconut Rice! Seriously good! And I seriously had Skipper and the kids fighting over the extra Asian Sweet Chili Sesame Sauce to drizzle over both the Coconut Rice and steamed sugar snap peas. YIKES! So good!

And the tender Coconut Rice? SO GOOD all by itself, but I can keep the vegetarians in the family happy just be drizzling a little Sweet Chili Sesame Glaze/Sauce over the top.

Reminder to self...plant a whole lot more sugar snap peas this year in the garden!

Asian Sweet Chili Sesame Glazed Chicken with Coconut Rice

I know that I've mentioned it before, but I usually make double batches of my grilling sauces and have them ready and waiting in the fridge for last minute grilling and cooking.

This recipe is pretty versatile as well - if there's rain in the forecast, you can also bake this in a casserole dish - just pour the Asian Sweet Chili Sesame Sauce over the top, cover it with some foil, and let it bake for about an hour. The sauce won't be as thick and sticky, but your chicken will be so moist and flavorful! And if you're the kind of person that is REALLY organized and looking to save some time, you can throw this in a crockpot and let it cook on low for 4 hours. All you'll need to do is cook up the rice, steam some sweet sugar snap peas, and serve up a delicious dinner!

Asian Sweet Chili Sesame Chicken with Coconut Rice

Those of you that have cooked with some of my other recipes will note some similarities with Sweet Chili Teriyaki Chicken. The spices are a bit different, and there is no cornstarch in this marinade/glaze/sauce. This recipe isn't quite as "teriyaki" tasting, but man-oh-man, this is so good!

Hope that you enjoy this family-favorite recipe as much as we do! I've to run - there's little faces to wipe off! Geez, I just love those little boy grins!

Asian Sweet Chili Sesame Glazed Chicken

ASIAN SWEET CHILI SESAME CHICKEN with COCONUT RICE

This Asian Sweet Chili Sesame Chicken is magic – and a family favorite! The flavor is absolutely perfect, and there are never any leftovers! I use my Asian Sweet Chili Sesame Sauce recipe as a base for the marinade and glaze, and is perfect on top of Coconut Rice. Dinner is served!

Grilled Asian Sweet Chili Sesame Chicken with Coconut Rice

INGREDIENTS:
4 chicken breasts (boneless & skinless)
¼ cup olive oil

Asian Sweet Chili Sesame Marinade, Glaze & Sauce:
¼ cup Asian sweet chili sauce
1/3 cup soy sauce (low sodium)
1/3 cup ketchup
1/3 cup packed brown sugar
2 Tablespoons hoisin sauce
2 tablespoons red wine vinegar
1 tablespoon toasted sesame oil
1-1/2 teaspoons garlic powder (or 4 garlic cloves, finely minced)
½ teaspoon onion powder
1 teaspoon freshly grated ginger or ginger paste
½ teaspoon black pepper
OPTIONAL: Sriracha OR extra brown sugar

Coconut Rice:
1-1/2 cups jasmine rice (rinsed & drained well)
1-1/2 cups coconut water
1-1/4 cups canned coconut milk
½ teaspoon salt

Garnish:
Green onions, sliced
Sesame seeds, toasted

HOW I MAKE THIS:

If you have really large chicken breasts, slice each chicken breasts horizontally to create 8 thin cutlets. Place in a large ziplock bag.
In a small bowl, whisk together all of the Asian Sweet Chili Sesame Marinade ingredients. Remove ½ cup of marinade and in a small bowl mix with ¼ cup olive oil; pour over chicken in ziplock bag. Seal and place in refrigerator for 2 to 4 hours, turning occasionally so that the chicken marinades evenly. Cover remaining Asian Sweet Chili Sesame Marinade and store in refrigerator.
Remove chicken from refrigerator 30 minutes before you are ready to starting cooking.
While chicken is resting, prepare Coconut Rice. In a medium saucepan, bring rice, coconut water, coconut milk and salt to a full boil. Cover and simmer until all liquid has been absorbed, about 20 minutes. (If there is any excess fluid after sitting for the 20 minutes, simply drain off). Fluff rice with fork, then cover until ready to serve.
Add reserved Asian Sweet Chili Sesame Marinade to a small saucepan. Slowly bring to a simmer over medium heat, whisking constantly. Bring to a simmer, whisking constantly until it begins to thicken. Taste test sauce and add optional sriracha (to taste) for a spicier sauce or extra brown sugar for a sweeter sauce. Remove from heat (it will continue to thicken slightly as it cools) – it is now officially “Asian Sweet Chili Sesame Glaze”!
Preheat grill to 375 degrees and grease grates. Drain chicken from marinade and place on grill; grill undisturbed for 3 to 4 minutes per side, or until chicken reaches 165 degrees.
Brush cooked chicken with Asian Sweet Chili Sesame Glaze. Fluff Coconut Rice with a fork again, and serve with chicken, garnish with sliced green onions and toasted sesame seeds. Serve with extra Asian Sweet Chili Sesame Sauce, which is also wonderful drizzled on top of the coconut rice!

NOTE: To prepare chicken on a stovetop, heat 2 tablespoons of olive oil in a large non-stick skillet. Once hot, drain chicken and add to skillet. Cook undisturbed for 3 minutes or until nice browned on one side. Turn chicken, cover, and reduce heat to medium. Cook for approximately 3-5 minutes more, or until chicken is cooked through. Brush cooked chicken with Asian Sweet Chili Sesame Glaze and garnish with sliced green onions and sesame seeds.

YIELD: 4 Servings

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