Sriracha Chicken with Coconut Lime Rice Recipe

Name: Sriracha Chicken with Coconut Lime Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Boneless, Skinless Chicken Thighs; 2 Tablespoons Sesame Oil; 1- 1/2 cup Basmati, Jasmine Or White Rice (double Check Instructions For Cooking Portions); 1 Lime, Juiced; 5- 1/2 ounces, fluid Coconut Milk; 2 Tablespoons Lime Zest; 1/4 cups Sriracha Sauce, More Or Less Depending On Your Heat Tolerance; 1/4 cups Kikkoman Soy Sauce; 1/4 cups Organic Liquid Honey (if Not Organic, It's Cool); 1 Tablespoon Hoisin Sauce; 1 Tablespoon Rice Vinegar; Sliced Scallions; Sesame Seeds

Servings: persons

6 Boneless, Skinless Chicken Thighs
2 Tablespoons Sesame Oil
1- 1/2 cup Basmati, Jasmine Or White Rice (double Check Instructions For Cooking Portions)
1 Lime, Juiced
5- 1/2 ounces, fluid Coconut Milk
2 Tablespoons Lime Zest
1/4 cups Sriracha Sauce, More Or Less Depending On Your Heat Tolerance
1/4 cups Kikkoman Soy Sauce
1/4 cups Organic Liquid Honey (if Not Organic, It's Cool)
1 Tablespoon Hoisin Sauce
1 Tablespoon Rice Vinegar
Sliced Scallions
Sesame Seeds

1
For the chicken: Preheat oven to 425 degrees F. In a large bowl, toss the chicken thighs in sesame oil.
2
Place chicken thighs in a baking dish (I always add a splash of warm water to my baking dish to keep it moist).
3
Cover with foil and bake for approximately 20 minutes or until chicken has an internal temperature of 165 degrees F and juices run clear.
4
For the rice: Cook rice according to instructions on package (with coconut milk and lime juice in place of water).
5
Once ready, toss in lime zest.
6
For the sauce: Heat a large saucepan on medium heat.
7
Combine sauce ingredients in the saucepan and stir to combine.
8
Bring to a simmer, then bring heat to low and stir regularly.
9
Once the chicken is ready, slice and place into the saucepan with the sauce.
10
Toss to coat all of the chicken.
11
Serve the chicken on a bed of the coconut lime rice.
12
Garnish with scallions and sesame seeds.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 Boneless, Skinless Chicken Thighs, 2 Tablespoons Sesame Oil, 1- 1/2 cup Basmati, Jasmine Or White Rice (double Check Instructions For Cooking Portions), 1 Lime, Juiced, and more.

Yes, Sriracha Chicken with Coconut Lime Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sriracha Chicken with Coconut Lime Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions