I can’t believe I haven’t blogged about this recipe before! This is hands down one of our family’s favorite stir fry recipes. I love a traditional teriyaki over chicken and rice, but this sticky coconut sauce is so amazing you will want to drink it. It is a little spicy, a lot of sweet, and absolutely creamy and delicious! You can serve this over any combination of vegetables and/0r meat. Our favorite thing to do in the summer time (or anytime!) is skewer several different vegetables on shishkabob sticks and grill them over a hot grill. If you don’t want to grill, or yours is covered in snow like ours has been lately, just place the vegetables on a greased cookie sheet and broil them until they are slightly tender, but not over cooked. You can cook the chicken anyway you would like, but I prefer to grill the chicken as well when able. Serve the cooked chicken and vegetables all over hot sticky rice and drizzle with sauce. Voila! Healthy and delicious! I hope you enjoy this recipe as much as we do!
Ingredients
- 5 boneless skinless chicken breasts
- 1 red bell pepper cut
- 1 green bell pepper cut
- 2 zucchini sliced
- 8 oz. white mushrooms
- 1 fresh pineapple optional
- 3-4 cups cooked rice
- COCONUT SAUCE:
- 1/4 cup soy sauce
- 3/4 cup rice vinegar
- 1 cup sugar
- 2 cloves garlic
- 2 Tbs. cornstarch
- 1/4-1/2 tsp. red pepper flakes
- 1 Tbs. fresh ginger or 1 tsp. ginger powder
- 1/2-1 can coconut milk
Instructions
- For the sauce, place all of the sace ingredients into a medium sized sauce pan and whisk everything together. Place the sauce over medium heat and bring the mixture to a low boil. Let the sauce boil for 7-10 minutes on low, or until the sauce begins to thicken. Continue to whisk the sauce every now and then to keep the sauce smooth. Once the sauce is thick, remove from the heat and let the sauce cool slightly (it will thicken a little while it cools). Cook the rice in a rice cooker or on the stove. For the vegetables, cut your favorite vegetables into bite sized pieces. You can grill the vegetables on a grill, or place them on a cookie sheet with a little olive oil. Let the vegetables broil until they become tender and mostly cooked through (don't over cook or they will be soggy). While the vegetables are cooking, grill the chicken on an outdoor grill or bake in a pan. Once the chicken is no longer pink in the center, serve the chicken, cooked vegetables over the cooked rice. Drizzle with a generous amount of the sticky coconut sauce.
