Sambal-Glazed Chicken with Coconut Rice
Tender chicken thighs coated in a spicy-sweet sambal glaze, served over fragrant coconut rice. This asian-inspired chicken (gluten-free) ready in about 50 minutes pairs chicken thighs, coconut milk, sambal oelek for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz chicken thighs
- 3/4 cup coconut milk
- 2 tbsp sambal oelek
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 2 cloves garlic
- 1 tsp fresh ginger
- 1/2 cup uncooked rice
- 1/2 cup water
- 1/4 tsp salt
- 2 tbsp green onions
Instructions
- Step 1: Bring 1/2 cup water and 1/4 tsp salt to a simmer in a medium saucepan. Add 1/2 cup uncooked rice and 1/2 cup coconut milk, then reduce heat to low, cover, and cook for 20 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- Step 2: In a small bowl, whisk together 2 tbsp sambal oelek, 1 tbsp brown sugar, 1 tbsp lime juice, 2 minced garlic cloves, and 1 tsp grated ginger until smooth.
- Step 3: Place 12 oz chicken thighs skin-side down in a large skillet over medium heat. Cook for 5 minutes until golden brown, then flip and cook for 3 more minutes. Remove chicken from skillet and set aside.
- Step 4: Pour the sambal mixture into the skillet, scraping up any browned bits. Stir in the remaining 1/4 cup coconut milk and cook for 2 minutes until slightly thickened.
- Step 5: Return chicken to the skillet, turning to coat in the sauce. Simmer for 10 minutes, stirring occasionally, until chicken is cooked through and sauce is glossy.
- Step 6: Serve the chicken over the coconut rice, garnished with 2 tbsp chopped green onions.
Frequently asked questions
How long does Sambal-Glazed Chicken with Coconut Rice take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sambal-Glazed Chicken with Coconut Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Sambal-Glazed Chicken with Coconut Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sambal-Glazed Chicken with Coconut Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sambal-Glazed Chicken with Coconut Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The coconut rice was perfect, creamy and fragrant.
- ★★★★★
My kids asked for seconds on the sambal-glazed chicken. So good!
- ★★★★★
Loved it! The whole family devoured the coconut rice and chicken.
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