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Description
with Coconut Jasmine Rice
Ingredients
US|METRIC
10 SERVINGS
- 3 1/4 cups low sodium chicken broth
- 15 oz. unsweetened coconut milk
- 1 1/2 cups jasmine rice
- coarse salt (to taste)
- 1 Tbsp. canola oil
- 3 lb. chicken thighs (boneless and skinless)
- 1 dash salt and ground black pepper (coarse)
- 1 cup low sodium soy sauce (or tamari)
- 2 1/2 cups low sodium chicken broth
- 1/2 cup brown sugar (packed)
- 1/4 cup mirin
- 1 tsp. worcestershire sauce
- 1 cup crushed pineapple
- 4 cloves garlic (finely minced)
- 2 Tbsp. fresh ginger (peeled and finely minced)
- 2 1/2 Tbsp. cornstarch (dissolved in 2 Tbsp. water)
- 1/4 cup green onions (sliced on diagonal)
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Directions
- To make rice, bring chicken broth and coconut milk to a boil in a saucepan. Add rice and simmer 15-20 minutes with the lid on, until the liquid has absorbed and the rice is tender. Season to taste with salt.
- To make chicken, heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper on both sides. Place thighs in hot oil and sear on both sides.
- While chicken cooks, prepare the sauce.
NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories590Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol115mg38% |
Sodium1090mg45% |
Potassium620mg18% |
Protein30g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber2g8% |
Sugars11g |
Vitamin A4% |
Vitamin C20% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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