When you want to change up the preparation of boneless chicken breasts, try this simple marinade and technique. It’s akin to the classic Thai soy-fish sauce-chili-ginger flavor notes, with coconut milk added to mellow the whole thing and no lime for acid. It can be made in less time than it takes to cook rice, if you have not thought ahead to marinate the chicken. The chicken ideally would like 2 to 4 hours of marinade time, but if you’re pressed, less than one hour still works.
Put up a pot of coconut rice in your rice cooker. Easy: 1 c brown jasmine rice, rinsed and salt added to pot. Pour 1 can of coconut milk into 2 c measuring cup, add water to bring to 2-1/4 c (!), and cook in the regular way. (I used the cream on top of the can, and next time I think it would be better to spoon that off and perhaps save for sautéing, rather than use for the rice.)
Make a marinade for chicken breasts:
1 c coconut milk — heat to simmer in small pot. Add:
1 hot pepper, minced
2 garlic cloves, minced
Ginger, grated, ~ 1 T or less (Will need same amount later for cooking chicken)
2/3 T fish sauce
1 T soy sauce
Star anise or smallish piece of cinnamon stick
Brown sugar, 1 T
1 T chili garlic sauce
Stir together, transfer to flat bottom bowl, and then let sit together and then cool to room temp.
Cut 1/2 # chicken into strips, and then large bite-size pieces.
Add to marinade. Refrigerate if going to be more than one hour until cooked. Ideally marinate 2-4 hours.
Heat sauté pan over medium high heat and add 1 T canola or coconut oil. Scoop chicken out of marinade and add to pan. Sauté for about 4 mins, turning. Right before removing, add reserved minced garlic, toss a bit for one minute, and then remove onto plate or atop rice on plate.
Nice served with plain steamed fresh local broccoli.
Otherwise add peas to rice, perhaps.
Or roast a sweet potato, in wedges. Or carrots, roasted or boiled/stove-top braised.
Source: Jonathan Rosenberg’s Coconut-Marinated Chicken over Coconut Rice, p. 359 in One Big Table; a portrait of American Cooking by Molly O’Neill