Description
A delicious combination of teriyaki chicken served over creamy coconut rice, garnished with green onions and sesame seeds.
Ingredients
Scale
- 1½ cups jasmine rice
- 1 can (13 oz) full-fat coconut milk
- ½ cup water
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1½ pounds boneless, skinless chicken thighs
- 1 cup chopped bell peppers
- ½ cup sliced onion
- 1½ cups pineapple chunks
- ½ cup teriyaki sauce
- 1 tablespoon cooking oil
- ½ tablespoon cooking oil
- to taste sliced green onions (for garnish)
- to taste toasted sesame seeds (for garnish)
Instructions
- Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir gently to combine.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed.
- Remove from heat and let the rice rest for 10 minutes before fluffing with a fork.
- While the rice is cooking, pat the chicken dry and cut it into 1-inch pieces. Season lightly with salt and pepper.
- Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-6 minutes until browned and cooked through. Remove from skillet.
- Add another ½ tablespoon of cooking oil to the skillet if needed. Add the bell peppers and onion, sautéing for 3-4 minutes until softened.
- Add the pineapple chunks and cook for another 2-3 minutes until caramelized.
- Return the cooked chicken to the skillet, pour in the teriyaki sauce, and stir to coat.
- Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly. If needed, mix cornstarch with cold water and stir into the sauce to thicken further.
- Divide the coconut rice among serving bowls, top with the teriyaki chicken and pineapple mixture, and garnish with green onions and sesame seeds.
Notes
- For added flavor, consider marinating the chicken in teriyaki sauce for a few hours before cooking.
- Feel free to use other vegetables such as broccoli or snap peas in the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg