Coconut rice topped with saucy apricotchicken pieces and garnished with a quick cucumber salad and creamy avocado. This healthy and delicious dinner can be ready in 30 minutes or less!
Keyword apricot chicken
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
1can (13.5 ounces)LITE coconut milk
Fine sea salt and freshly cracked pepper
1poundboneless skinless chicken breasts OR 1 and 1/2 cups prepared rotisserie chicken(Note 1)
1 tablespoon + 2 teaspoonsolive oil,separated
1tablespoonfreshly minced garlic(~3 cloves)
1tablespoonfreshly minced ginger(~1 inch piece)
4tablespoonsrice wine vinegar,separated
1tablespoonlite soy sauce
1/4 to 1/2teaspoonred pepper flakes(add to heat preference)
1tablespooncornstarch + 1/2 cup water (or chicken broth/stock)
2Persian cucumbers(or sub 1 English cucumber)
RICE: In a small pot combine: rice, entire can of coconut milk, and 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer until milk is fully evaporated, 10-15 minutes. Remove from heat and let the rice stand (still covered) for 10 minutes or until everything else is ready to eat. Fluff rice with a fork.
CUCUMBERS: Meanwhile, slice cucumbers into 1/4th inch thick slices. In a medium bowl, whisk together 2 teaspoons rice wine vinegar (reserve rest for later), 1 tablespoon olive oil (reserve rest for later), salt and pepper (I use 1/4 teaspoon each of salt and pepper). Add cucumbers and toss to coat; set aside. (Toss again before serving)
CHICKEN: See Note 1; if using rotisserie chicken, simply shred or cut the chicken off. If grilling, preheat a grill or grill pan to medium-high heat (about 400-450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Halve the chicken breast(s) in half horizontally and pound the pieces to even thickness (don't want the chicken super flat, just even so it will cook evenly). Drizzle each side generously with olive oil, salt, and pepper. Flip pieces over and repeat -- oil, salt, pepper, seasoning. Place the prepared chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (160 degrees will carry over heat to get to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes. Thinly slice or shred.
SAUCE: Add remaining 2 teaspoons olive oil in a medium pan over medium heat. When oil is shimmering, add ginger, garlic, and red pepper flakes (add flakes to heat preference). Saute, stirring, until fragrant, 1-2 minutes. Add apricot preserves, soy sauce, and remaining 3 tablespoons + 1 teaspoon rice vinegar. Bring to a boil over high heat, then reduce heat to medium and cook until reduced by half, about 2-3 minutes. In a separate small bowl, whisk together the 1 tablespoon cornstarch with 1/2 cup water until smooth. Gradually add the cornstarch mixture to the pan while whisking constantly until combined. Cook, continuing to whisk, until sauce has thickened about 2 more minutes. Remove pan from heat and stir in salt and pepper to taste (I add in 1/2 teaspoon salt and 1/4 teaspoon pepper). Add in sugar if desired. Toss shredded/thinly sliced chicken in sauce until well coated.
ASSEMBLE: Divide coconut rice between plates/bowls. Top with sauced chicken, then cucumbers, and lastly avocado (remove skin/pit and very thinly slice or dice). Drizzle over any remaining apricot sauce from pan. Enjoy while hot!
Note 1: There are a few ways to prepare the chicken for this meal. I highly recommend using a rotisserie chicken or grilling the chicken for best flavor, but see blogpost for how to saute or bake the chicken for this meal.