Chicken Coconut Sticky Rice Bowls with Mango Puree
 
 
Yield: 2-3 servings
Ingredients
  • 1 cup glutinous or sweet rice
  • 1¼ cups water
  • 1 large boneless skinless chicken breast
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1-inch piece ginger, grated
  • 1 tablespoon hot sauce (I used Trader Joe’s Green Dragon Sauce)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 14-ounce can unsweetened coconut milk
  • 3 mangoes
  • Salt and pepper
  • Sesame seeds, for garnish
  • Chopped cilantro, for garnish
Directions
  1. Soak the rice in the water for 30-60 minutes. Then, add the rice, soaking liquid and the coconut milk to a small medium saucepan. Bring to a boil, then reduce to low, cover halfway to allow steam to escape and simmer for 20 minutes or until the liquid is absorbed.
  2. While the rice is cooking, make the chicken. Season the chicken. Heat the vegetable oil in a skillet over medium-high heat then sear the chicken on both sides. Reduce the heat to low and add the garlic, ginger, hot sauce, soy sauce and sesame oil. Cover the skillet and continue to cook on low heat until the chicken reaches 165 degrees F, about 20 minutes. Remove the chicken from the pan, leaving the sauce. Shred the chicken then return to the sauce and mix well.
  3. While the chicken is cooking, make the mango puree. Peel and pit the mangoes. Puree in a high-speed blender with a little salt and pepper until smooth. To plate the meal, scoop some sticky rice into each bowl then top with the chicken, sesame seeds, chopped cilantro and plenty of mango puree.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/07/29/chicken-coconut-sticky-rice-bowls-with-mango-puree/