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Coconut caramel chicken with star anise rice recipe
Coconut caramel chicken with star anise rice recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Sticky, sweet Asian glazed chicken thighs - a quick and tasty midweek dinner favorite.
Ingredients:
  • 59.40 gm dark brown sugar
  • 270ml can coconut milk
  • 63.75 gm salt reduced chicken style liquid stock
  • 24.40 gm fish sauce
  • 21.00 gm dark soy sauce
  • 3 garlic cloves, thinly sliced
  • 40.00 ml rice wine vinegar
  • 2 tsp sesame oil
  • 4 skinless chicken thigh cutlets, bone in
  • 300.00 gm jasmine rice
  • 2 star anise
  • 150g snow peas, trimmed, halved diagonally
  • 1 small red capsicum, cut into 2cm pieces
  • Fresh mint sprigs, to serve
Instructions:
  • In a jug, mix together sugar, coconut milk, stock, fish sauce, soy sauce, garlic, and vinegar. Set aside.
  • In a large heavy-based frying pan over medium heat, heat oil. Add chicken and cook each side for 5 minutes, or until golden brown. Stir in sugar mixture. Continue cooking for 20 minutes, flipping chicken halfway through, until chicken is fully cooked and sauce thickens.
  • In a medium saucepan, combine rice, star anise, and 2 1/4 cups of water. Bring to a simmer over high heat, then cover and cook on low for 12 to 15 minutes until rice is tender. Remove from heat and let it stand covered for 5 minutes. Fluff the rice with a fork to separate the grains before serving.
  • Distribute snow peas and capsicum evenly over chicken mixture. Cover and cook for 3 to 5 minutes until snow peas are tender.
  • Garnish chicken with fresh mint sprigs and pair with fragrant star anise-infused rice.

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