Asian Grilled Chicken with Coconut Rice and Edamame

Servings:
Asian Grilled Chicken with Coconut Rice and Edamame 5.00/5 (2 votes)

My family devoured this meal! And, if I had to do it again, I'd double the marinade for a sauce. If that sounds good to you; double and then use half to marinate the chicken, and bring the other half to a low boil in a small sauce pan. Cook down to about half the volume and drizzle over the cooked chicken. The flavor of the marinade is perfectly matched with the slightly sweet coconut rice. And you can never go wrong with edamame. Enjoy!

Coconut Rice

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 14 oz coconut milk
  • 1 cup basmati rice
  • 1/2 teaspoon kosher salt

DIRECTIONS

  1. Bring all ingredients to a boil, reduce to simmer, cover, and let cook for 20 minutes.
  2. Remove lid, fluff with a fork, and serve.

Nutritional Information

Serving Size 160g Calories 398 Fat 24 Sat Fat 21 Sodium 306 Carbs 40 Fiber 4 Sugars 3 Protein 6.

Asian Grilled Chicken

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds boneless skinless chicken breasts, cut in half widthwise to create cutlets
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha

DIRECTIONS

  1. Heat the outdoor grill or medium high or use a grill pan indoors.
  2. Place all ingredients in a shallow dish or large resealable bag. Shake to combine and let marinate for a few minutes.
  3. Grill the marinated chicken about 3-4 minutes per side or until juices run clear.

Nutritional Information

Per Serving: Calories 374 Fat 17 Sat Fat 4 Sodium 614 Carbs 1 Sugars 1 Fiber 1 Protein 49.

Edamame (Shell on Soybeans)

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 12 oz edamame (frozen or refrigerated), shell on
  • kosher salt, to taste

DIRECTIONS

  1. Place soybeans and 1/4 cup water in a covered microwave safe dish.
  2. Heat on high for 4-5 minutes or until beans are steaming.
  3. Remove from microwave, drain water, and season with salt.

Nutritional Information

Serving Size 85g Calories 54 Fat 1.6 Carbs 5 Fiber 2 Protein 4.2.

NOTES

KID NOTE: Clean plates all around – and I doubled the edamame. They are always a hit!

VEGETARIAN TIP: Transform this into a stir fry dish. Cook an assortment of mushrooms, cubed eggplant, zucchini, and red bell pepper in a skillet until tender. Add marinade and let reduce. Serve over rice.

GLUTEN MODIFICATIONS: Skip the hoisin sauce. Substitute tamari for soy sauce and double quantity.

3 Comments

  1. Stam says:

    Delicious! The rice always takes much longer to cook than the recipe allows.

  2. jboone says:

    This was a super fast, easy, and delicious meal for us. I used 16 ounces of coconut milk and cooked it in my rice cooker and it turned out great.

  3. kjmoran1218@gmail.com says:

    Family could not get enough of the chicken

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