Sticky Hot Garlic Glazed Chicken With Crispy Coconut Rice

Sticky Hot Garlic Glazed Chicken With Crispy Coconut Rice

The key to this dish is to make sure that you don’t dice the chicken too fine. A 1 inch by 1 inch chunk will allow you to fully cook the brussel sprouts while not overcooking the chicken on the same pan. The glaze will caramelize the sprouts and provide that sticky sweet note needed to balance the dry rubbed chicken. The little bits of crunchy rice are playful and a fun touch to the dish. Enjoy!

Tag IconMain Course, Asian, Roasting & Baking, Boneless Skinless Breast Fillets, Make It Zing, Dairy Free, Gluten Free, Low Fat
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SERVES
4-6
People
CALORIES
640
Per Serving
PROTEIN
43
Grams

STICKY HOT CHICKEN INGREDIENTS

2 lbs. Sanderson Farms® Boneless, Skinless Breast Fillets diced 1"x1"

1 teaspoon salt

1 teaspoon pepper

1 tablespoon garlic powder

1 tablespoon chile powder

1 tablespoon paprika

1 teaspoon cinnamon

1 teaspoon sugar

CHILI GARLIC GLAZE INGREDIENTS

18 oz apricot jam

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

½ tablespoon garlic chile paste

REMAINING DISH INGREDIENTS

2 packs basmati rice, 8.5 microwave pouch

1 lb Brussel sprouts

2 tablespoon coconut flakes, sweetened

1 tablespoon cilantro, chopped

1 tablespoon scallions, chopped

1 teaspoon sesame seeds

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STICKY HOT CHICKEN DIRECTIONS

1. Combine all dry ingredients in a bowl and stir to combine.

2. Place diced chicken and seasonings into a Ziplock bag or Tupperware. Shake to coat the chicken evenly.

CHILI GARLIC GLAZE DIRECTIONS

1. Melt apricot jam in a saucepan over low heat.

2. Add all other ingredients and whisk to combine.

3. Cool and reserve for glazing chicken and Brussel sprouts.

REMAINING DISH DIRECTIONS

4. On a well greased sheet pan lay out Brussel sprouts, rice and chicken. Season sprouts with salt and pepper to taste.

5. Preheat an oven to 450°F and roast ingredients for 20 minutes.

6. Remove from oven and apply glaze to chicken and Brussel sprouts, add coconut flakes to the rice and return to the oven for an additional 10 minutes or until chicken is >165°F internal temperature.

7. Portion all components evenly between four plates and sauce with additional chili garlic glaze.

8. Top with cilantro, scallions and sesame seeds to taste.

NUTRITION FACTS

Calories

640

Fat

8g

Saturated Fat

1.5g

Sodium

770mg

Carbohydrate

102g

Sugars

44g

Protein

43g