This recipe is gluten-free, dairy-free, and full of flavor. it also has us using those leftovers to make crispy rice with and add in chicken and veggies to make it a balanced, healthy meal. Pre-chopped slaw makes this prep time shorter.
MEAL PREP TIP: make multiple meals instead of mixing all of these together by keeping all 3 sections separate to use them in a variety of recipes.
MY EXAMPLE OF REPURPOSING IT ALL: The chicken would be great in cabbage wraps with stir fry veggies, the rice is fantastic for breakfast with an egg on top, the slaw can be added to anything, and so much more!
Preheat the oven to 425 degrees F. Combine the marinade ingredients in a small bowl with a whisk.
In a saucepan over medium heat, add the marinade and whisk until all the sugar dissolves.
Meanwhile, in a skillet over medium heat with a spray of oil, sear the chicken thighs 2 minutes/side.
Place them in a baking dish + cover with the sauce. Bake for 35 to 40 minutes- highly recommended to baste (if you don’t have a baster, you can use a brush instead) with sauce every 10 or so minutes - it’ll make for more moist chicken.
While the chicken is cooking...
In a medium saucepan over medium heat, combine the coconut milk, salt, pepper, + water. Bring to a boil, stir in the rice and bring to a boil again.
Reduce the heat, cover, + simmer for 15-20 minutes or until the liquid is absorbed.
Remove from heat + leave it covered for a few minutes. Place the rice in a baking dish and let it completely cool.
Chop the scallions and mix them with the rice. Using a cast-iron skillet over medium heat with the sesame oil, push the rice down into a “pancake” and cook without stirring for 4-5 minutes. Flip it with a spatula and press down firmly, then cook another 4-5 minutes.
Place it in a bowl + fluff with a fork.
Serving Size 1 1/2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.