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Sweet Chili Grilled Chicken with Coconut Rice

Sweet Chili Grilled Chicken with Coconut Rice

Get Ready

Servings: Serves 4

Prep Time: 30 minutes

Cook Time: 19 minutes

Ingredients: Add ingredients to List

2 Tbsp. shredded unsweetened coconut
3/4 cup light coconut milk
1 cup plus 1 Tbsp. water, divided
1 cup jasmine rice
2 Tbsp. canola oil, plus additional for brushing the grill
1 Tbsp. grated fresh ginger
2 tsp. minced garlic
1/4 tsp. kosher salt, or to taste
1 (11/2 to 13/4 lb.) pkg. Taste of Inspirations Thin Sliced Chicken Breast Cutlets
1/3 cup Thai-style sweet chili sauce
1 Tbsp. hoisin sauce
1 (12 oz.) pkg. frozen steam-in-the-bag broccoli
2 scallions, thinly sliced

directions:

1. Preheat grill. In a medium saucepan over medium-high heat, toast coconut until just beginning to brown, about 2 to 3 minutes. Transfer to a small dish and set aside.
2. Add coconut milk and 1 cup of the water to the same saucepan and bring to a boil over high heat. Stir in rice and bring mixture back to a boil. Stir well, reduce heat to low, and cover. Cook for 12 minutes. Remove from heat and keep covered.
3. While rice cooks, whisk together oil, ginger, garlic, and salt in a medium bowl. Add chicken cutlets and rub the seasonings all over the chicken. Set aside.
4. In a small bowl, whisk together chili sauce, hoisin sauce, and remaining 1 Tbsp. water. Pour 1/4 cup of the sauce in a separate bowl to use for serving, and set aside.
5. Brush grill with oil. Place chicken on grill. Cook until well marked, about 2 to 4 minutes, then turn. Brush chicken with sauce remaining in the bowl used for mixing. Discard any sauce remaining in the bowl used for brushing the semi-cooked chicken. Continue to cook chicken until cooked through, about 2 minutes more.
6. While chicken is grilling, prepare the broccoli according to package instructions.
7. To serve, divide rice and broccoli among 4 plates. Garnish rice with reserved toasted coconut. Divide chicken among the plates, with reserved sauce and chopped scallions in small bowls on the side.
Source: Hannaford fresh Magazine, May - June 2015

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Quantity Ingredients  
2 Tbsp. shredded unsweetened coconut  
3/4 cup light coconut milk  
1 cup plus 1 Tbsp. water, divided  
1 cup jasmine rice  
2 Tbsp. canola oil, plus additional for brushing the grill  
1 Tbsp. grated fresh ginger  
2 tsp. minced garlic  
1/4 tsp. kosher salt, or to taste  
1 (11/2 to 13/4 lb.) pkg. Taste of Inspirations Thin Sliced Chicken Breast Cutlets  
1/3 cup Thai-style sweet chili sauce  
1 Tbsp. hoisin sauce  
1 (12 oz.) pkg. frozen steam-in-the-bag broccoli  
2 scallions, thinly sliced  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 630 kcal (31%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 6 g (30%)
Cholesterol 135 mg (45%)
Sodium 640 mg (26%)
Total Carbohydrates 42 g (14%)
Dietary Fiber 5 g (20%)
Protein 55 g (91%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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