Coconut Rice with Glazed Chicken and Green Beans

Rice is the ultimate comfort side-hearty, versatile and loved by even the pickiest eaters. In this recipe, we take it up a notch by infusing it with rich, slightly sweet coconut milk. The result is a creamy, fragrant bed for tender glazed chicken and crisp green beans.

This all-around awesome dinner comes together in just 30 minutes, making it perfect for busy weeknights. The chicken gets a quick sear, then is tossed in a savory-sweet glaze of soy sauce, honey, ginger and garlic. Serve it all over coconut rice for a satisfying meal that’s gluten-free and kid-friendly.

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Ingredients

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 can Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit HoneyView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a medium pot, bring the coconut milk, 1 cup water and a pinch of salt to a boil. Meanwhile, trim the stem ends of the green beans. Mince or grate the garlic. Peel and mince or grate 2 teaspoons ginger. Once the liquid is boiling, add the rice to the pot. Cover and reduce to a low simmer for 15-20 minutes, until tender.
2. Cut the chicken into thin strips and season on all sides with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once hot, add the chicken strips. Cook 3-4 minutes, turning once, until golden brown. (Work in batches if needed to avoid overcrowding.) Remove from the pan and set aside.
3. Cook the green beans: Heat another large drizzle of oil in the same pan over medium heat. Add the green beans. Cook, tossing, for 5-6 minutes, until tender. Season with salt and pepper.
4. Meanwhile, combine the soy sauce, ginger, garlic, 2 tablespoons honey and 2 tablespoons water in a small bowl.
5. Return the chicken to the pan and pour in the glaze. Increase heat to medium-high. Toss 1-2 minutes, until the glaze thickens.
6. Plate: Serve the glazed chicken and green beans on a bed of coconut rice. Enjoy!

Recipe Tips

FAQ

Can I use brown rice instead of basmati?

Yes, but you’ll need to adjust the cooking time and liquid. Brown rice typically requires more water and a longer simmer (about 40-45 minutes).

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari. The recipe is naturally gluten-free.

Can I make this dairy-free?

Absolutely! The recipe is already dairy-free. Just ensure your soy sauce is dairy-free (most are).