I usually tend to use chicken on the bone and keep it whole, but my chicken guy at the market was running a special on boneless, skinless thighs, so I figured this would be the ideal time to chop up the chicken and cook it more quickly. It's still really moist and flavorful - I rarely ever cook with boneless, skinless chicken breasts - and I was pretty darn happy with how this came out.
Soy, Lime and Coconut Chicken
- 1 chicken thigh, cut into 1-in. pieces
- 1 T. soy sauce
- 1 T. Sriracha or other hot sauce
- 1 tsp. honey
- 1/2 tsp. white pepper
- 1/2 c. coconut milk
- 1 lime, juiced
- 1/4 c. rice, cooked to package instructions
- handful of cilantro, chopped for garnish
- 1 scallion, chopped for garnish
Combine the soy sauce, honey, hot sauce, and white pepper in a plastic bag. Add the pieces of chicken to the bag and let them marinade for at least an hour or overnight. Once the bag is sealed, massage the marinade to make sure all of the chicken is coated.
When you are ready to cook, start your rice first. It will likely take longer to cook. In a skillet, heat 1 T. of oil and add the chicken. Cook for 4-5 minutes, turning the pieces halfway through. Add some of the marinade, the coconut milk and lime juice to the skillet and simmer for another 10 minutes.
Plate the chicken and the rice and garnish with the scallion and cilantro.