Sticky coconut chicken and rice [Kay Chun] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 52) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • Katiemroo on January 10, 2026

    We loved this! I didn’t have coconut milk so I used coconut cream diluted with water, and Better Than Bullion for the stock. Next time we’ll add more chicken and some diced onions… my husband added sriracha on top and the rest of us added a bit more salt. It was delicious! And served four of us with some leftover rice for lunch today!

  • bernalgirl on May 20, 2025

    Comes together easily and everyone liked it! There isn’t anything particularly sticky about this, and it isn’t sweet. Used a full can of coconut milk (14 oz rather than 11) and adjusted stock. Next time increase chicken to two pounds and salt liberally before browning. Served with stir-fried bok choy.

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