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!

Sticky Coconut Chicken
Ingredients
  1. Calrose or long rain rice, cooked
Vegetables of Choice (ideas below)-cut into 1 inch pieces
  1. Broccoli
  2. Red bell pepper
  3. Yellow & orange bell peppers
  4. Green bell pepper
  5. Fresh pineapple (or canned)
  6. Zucchini
  7. Mushrooms
Meat--can marinate in some of the sticky sauce overnight or baste meat while grilling for more flavor
  1. Chicken
  2. Shrimp
  3. Beef steak
Sticky Coconut Sauce
  1. 1 Tbs. fresh ginger, minced or grated
  2. 1 tsp. black pepper
  3. 1/4-1/2 tsp. red pepper flakes (depending how spicy you like it)
  4. 1/4 cup soy sauce
  5. 1 can coconut milk
  6. 3/4 cup rice vinegar
  7. 1 cup white sugar
  8. 2 cloves garlic, minced
  9. 2 Tbs. cornstarch
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Instructions
  1. Cut the vegetables into bite sized pieces. You can skewer these veggies or just broil on a cookie sheet with a little olive oil and salt and pepper.
  2. Marinate your meat in some of the coconut sauce (optional) or just grill the meat and season with salt and pepper.
  3. Cook the rice in a slow cooker while the sauce is cooking.
  4. For the sauce: In a saute pan, whisk together all of the ingredients except the coconut milk. Place over medium heat and simmer at a low boil until sauce begins to thicken. Once the sugar is dissolved and the sauce is beginning to thicken (this could take 8-10 minutes), add the coconut milk and continue to simmer until the sauce is thick and smooth. Serve the warm sauce over the meat, vegetables and rice.
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Palm trees…aren’t they beautiful? We have had fun on our annual vacation to Southern California. Blue sky and green palm trees are good for the soul 😉

Sticky Coconut Chicken…a MUST on our annual family vacation.

Look at this group? Dinner time becomes a crazy food fest. 19 kids and 12 adults. One kitchen. Need I say more? There is never a dull moment on this trip!1..2..3..Jump! California, we love you!