Coconut & Lemongrass Chicken with Basmati Rice Pilaf

Coconut & Lemongrass Chicken with Basmati Rice Pilaf
  • Prep Time: 20
  • Total Time: 55
  • Servings: 4

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About this Recipe

This exotic dish contains a fusion of Asian flavours. Thai coconut and lemongrass combine with Chinese sesame and Asiatic rice pilaf. Truly unique and totally tasty.


4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces
1 tbsp (15 mL) Freshly grated ginger root
2 tbsp (30 mL) Fish sauce
1 tsp (5 mL) Sesame oil
1 Chili pepper, minced
1 tbsp (15 mL) Lime juice
1 Clove garlic, minced
2 tbsp (30 mL) Olive oil, divided
1 Onion, diced
1 cup (250 mL) Basmati rice
1 cup (250 mL) Water
1 1/4 cup (300 mL) Chicken broth, divided
1/3 cup (75 mL) White wine
1 Carrot, sliced
2 tbsp (30 mL) Cornstarch
1 cup (250 mL) Coconut milk
2 tsp (10 mL) Lemon zest
1 Stalk lemongrass, bruised
Salt and pepper
1 tbsp (15 mL) Chopped fresh cilantro
1/3 cup (75 mL) Raisins
Lemon wedges to garnish


PLACE chicken into a large re-sealable plastic bag. Combine the next six ingredients in a small bowl. Pour over chicken and allow too marinade for 20 minutes.

HEAT 1 tbsp (15 mL) olive oil in a large pot over medium-high. Add onion and sauté for 2-3 minutes. Add rice and stir to toast for 2-3 minutes. Add water and ¾ cup (175 mL) chicken broth. Bring to a boil, reduce heat and simmer, covered for 20-25 minutes or until rice is tender and all the liquid is absorbed.

HEAT remaining oil in a large skillet over medium-high. Add chicken and cook until brown, about 5-6 minutes. Add ¼ cup (60 mL) chicken broth, wine and carrots. Simmer, uncovered for 10 minutes, stirring occasionally.

WHISK coconut milk and cornstarch together in a small bowl until smooth. Slowly stir into chicken mixture. Add lemon zest, lemongrass, salt and pepper. Add remaining ¼ cup (60 mL) broth and cilantro. Bring to a boil. Reduce heat and simmer for 2-3 minutes or until sauce thickens.

REMOVE lid from rice. Fluff with a fork and stir in raisins. Divide between bowls and top with chicken and sauce. Garnish with lemon wedges.


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