Soy Marinated Chicken/Veggies & Coconut Rice

This Thai-inspired marinade allows you to get creative in the kitchen!

This recipe is a Connected Chef original and something we have been teaching our clients since we started cooking classes in 2016. It touches so many basic techniques - knife skills, building, heat control - and is hard to mess up!

We also like subbing out the chicken for a combo of yellow squash, eggplant and zucchini to make this one vegetarian!

the marinade

The proportions of marinade ingredients are flexible. Since this marinade also becomes your sauce, you can really make too much. Try to remember the balance of acidity (lime juice), salt (soy sauce) and sweetness (honey), with just enough fresh cilantro to open up the flavor. The zingy ginger and garlic add bite.

the rice

The coconut rice that goes with the Thai marinated chicken and slaw is also easier than it looks! Don’t be scared to add a little more water into the pot mid-cook, if the rice isn’t cooked yet. Make sure you stir this one too. Cooking the rice in coconut milk gives it a creamy flavor that’s hard to beat, and it rounds out the entire dish nicely.

the slaw

The slaw is what brings freshness to the whole dish. Without it things would feel heavy and weigh you done. The acid from the lime and the crunch from your raw vegetables breaks up the rest of the dish. Don’t be scared of your herbs - USE A LOT!

As with all Connected Chef recipes, we encourage you to use all your senses as you cook!

P.S. This dish is also really yummy cold for lunch.

Soy Marinated Chicken/Veggies & Coconut Rice Recipe

Servings: 4-6 people

Prep Time: 30 minutes

Total Cook Time: 45 minutes

Ingredients

Soy Marinade

• 4 pieces chicken breast, cut into approx. 1” cubes or slices (Can also substitute for combo of eggplant, squash & zucchini, sliced 1” thick)

• 1/2 cup low sodium soy sauce

• Thai chili, to taste (be careful, those baby’s are hot!)

• 1/2 bunch cilantro

• 1/2 onion, chopped small

• 8 cloves garlic, chopped small

• 2-3 Tbsp ginger, chopped small

• 1-2 Tbsp Astor Apiaries Honey

• 1/4 cup olive oil

• 1 T sesame oil (optional)

Coconut Rice

• 1 cup jasmine or basmati rice

• 1 can coconut milk

• 1 can filled with water

• 2 cloves garlic, chopped

• 1 Tbsp ginger, chopped

• 1/2 onion, chopped

Slaw

• 1 bell pepper, julienned

• 1 large or 2 small carrots, peeled and julienned

• 1/2 seedless cucumber, julienned (If using regular cucumber - peel and scoop seeds)

• 1 mango, peeled and sliced (optional, but lovely!)

• 1/4 bunch mint, leaves picked

• 1/2 bunch cilantro, leaves picked

• 1/4 bunch basil leaves picked and torn in half

• 1-2 limes, juiced

Instructions

Marinade

1. Combine all marinade ingredients in a bowl and whisk: Start with soy sauce as the base, and then add each ingredient one at a time, tasting as you go.

2. Add chicken or veggies to the marinade and set aside for at least 20-30 minutes while you prepare the rest of the meal.

3. When chicken/veggies are ready to be cooked, sear in a hot pan on medium high heat. Be sure not to crowd the pan so that chicken browns.

4. Once browned, turn over and brown on the other side.

5. When all chicken is browned on both sides, add all batches back into the pan with the marinade liquid. Let simmer until the sauce thickens slightly. Remove from heat.

Coconut Rice

1. Fine chop garlic, onion, ginger & sauté in pan with 2 Tbsp oil.

2. Once veggies are cooked, add rice & let toast until it becomes slightly browned. (make sure there is enough oil to coat the rice)

3. Once rice is toasted brown, add coconut milk & water

4. Season heavily with salt & some pepper

5. Once boiling, stir & bring down heat & cover.

6. Stir occasionally until cooked through.

7. Be sure to be tasting rice as it cooks and adjusting seasoning. You can always add a bit of water if you need more liquid throughout the cooking process.

Slaw

1. Julienne all veggies (cut into thin strips)

2. Pick herbs from stem & tear into slaw

3. Dress with some lime juice, salt & pepper to taste.

Recipe Notes

• What can be made ahead? marinade & rice for sure!

• Pro Tip: Start with your marinade. Once chicken is marinating, put on your coconut rice. Then, cut all your veggies for the slaw while rice is cooking. (Don’t forget to check occasionally and stir.) By this time, rice should be done. Move on to cook your chicken and you are ready to eat!