Hi hi! Sharing my most favorite weeknight meal (that’s not a pasta or a curry). This quick, easy and kinda spicy meal is perfect for when you want a jam-packed dinner during the work/school week! Pair this chicken with my beloved coconut rice and you’ve got a TRUE recipe for success (in my opinion).
Coconut rice has long become a comfort food staple in my household. I really love making a large batch of it and pairing it with several different proteins through the week. Pair it with this chicken, maybe add some broccoli or cauliflower and you’ve got a great dinner!
Coconut Rice
1 can full fat coconut milk x 1/4c water x 1c jasmine rice
In a pot on the stove, boil the can of coconut milk and water. Once boiling, reduce all the way to low, add the rice. Cover with a lid and let sit for ten minutes. After ten minutes, remove completely from the heat. Stir and return the lid. Let sit for a minimum of 15-20 minutes without touching it. The rice will truly be perfection 🙂
This sauce serve four. I use about 1-1.5 pounds of chicken. Preferably organic, boneless skinless without rib meat because I don’t have time to trim it 🙂
Sauce:
1/4 c soy
1/2 c pomegranate juice
2 tbsp Sambal Oleek (spicy! 🔥 if not into spice, do teaspoons)
2 tbsp dark brown sugar
1 tbsp rice vinegar
3 garlic cloves minced
2 tbsp toasted sesame oil
Combine in a mason jar, shake and let sit. I will occasionally add red pep flakes if I want extra spice.
Cut chicken into cubes and toss with 3 tbsp almond flour x 2 tsp pepper x 1 dash salt.
Heat sesame oil in skillet (I don’t measure, just eyeball). Add chicken and cook fully. Once cooked, add sauce and bring to a boil. Once boiling, reduce heat and let thicken and get syrupy on chicken (I eyeball it, usually at least 10 min)
Remove from stove & stir in pomegranate arils x sesame seeds. Enjoy 💃🏽💃🏽
