For enhanced flavor, marinate the chicken in a mixture of coconut milk, ginger, garlic, and a touch of soy sauce for at least 30 minutes before cooking. Rinsing the sushi rice thoroughly is essential to remove excess starch, resulting in a more tender and less sticky casserole. Adjust the amount of Sriracha sauce according to your preferred level of spiciness. If you don't have sugar snap peas, you can substitute with green beans or snow peas. Ensure the internal temperature of the chicken reaches 165°F (74°C) to guarantee it is fully cooked.
Sticky Coconut Chicken and Rice Casserole
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS24
Embark on a culinary journey with this Sticky Coconut Chicken and Rice Casserole. This symphony of flavors, captured in a single pot, promises tender chicken, fragrant rice, and a delightful coconut infusion. A textural masterpiece awaits with crunchy garnishes and a burst of fresh color.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol196 mg
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Fiber3 g
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Protein42 g
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Saturated Fat9 g
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Sodium1144 mg
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Sugar6 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Ingredients: Assemble all ingredients, ensuring they are measured and ready for use. (5 minutes)
02
StepPreheat Oven: Preheat your oven to 375 degrees F (190 degrees C). (10 minutes)
03
StepSeason Chicken: Sprinkle both sides of the chicken pieces evenly with garlic salt. (2 minutes)
04
StepSear Chicken: Heat 2 tablespoons of canola oil in a Dutch oven over medium-high heat until shimmering. Add half of the chicken pieces and cook, turning occasionally, until golden brown on both sides. Remove to a plate and repeat with the remaining chicken. (10 minutes)
05
StepSauté Aromatics and Rice: Heat the remaining 2 tablespoons of oil in the Dutch oven over medium-high heat (do not wipe out the Dutch oven). Add the minced ginger, garlic, and sushi rice. Cook, stirring constantly, until the ginger and garlic are aromatic and the rice is evenly coated in oil. (1 minute)
06
StepCombine Ingredients: Add the chicken broth, coconut milk, bell peppers, sugar snap peas, and scallions to the Dutch oven. Stir, scraping the bottom to release any browned bits. (3 minutes)
07
StepAdd Chicken and Bake: Return the seared chicken and any accumulated juices from the plate to the Dutch oven. Bring the mixture to a boil over medium-high heat. Once boiling, remove from heat and cover with a lid. (5 minutes)
08
StepBake Casserole: Bake in the preheated oven until all the liquid has been absorbed, the rice is tender, and the chicken is no longer pink in the center and the juices run clear. (20-25 minutes).
09
StepGarnish and Serve: Serve bowls of the rice and vegetables with chicken pieces on top. Garnish generously with coarsely chopped peanuts and fresh cilantro. Offer lime wedges and Sriracha sauce on the side for an extra burst of flavor and heat. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Misty Effertz
Jun 15, 2025The rice was perfectly cooked and the chicken was so flavorful.
Kristy Dubuque
Jun 6, 2025This is my new go-to comfort food!
Ned Ledner
May 8, 2025I love the addition of peanuts and cilantro for extra crunch and freshness.
Dominic Homenick
Apr 11, 2025So easy to customize with whatever vegetables I have on hand.
Anabelle Hoeger
Apr 7, 2025This recipe is a lifesaver on busy weeknights!
Rodolfo Willms
Mar 30, 2025I appreciate that it's a one-pot meal, makes cleanup a breeze!
Jay Satterfield
Mar 19, 2025I added some red curry paste for an extra layer of flavor, and it was a hit!
Kristian Johns
Mar 19, 2025The coconut flavor is amazing and the chicken is so tender.
Vladimir Pfefferhoeger
Mar 10, 2025My family devoured this casserole! I will definitely be making it again.