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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Chicken:. | 2. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day. | 3. Prepare Glaze. | 4. (Start rice when you start the grill or the broiler). | 5. Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done. | 6. Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions. | 7. For Glaze:. | 8. In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving. | 9. For Rice:. | 10. Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes. When rice is done, stir in reserved coconut milk, pineapple and basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	6	boneless	skinless boneless	-	-	-	-
coconut milk	1/4	cup	canned	138.0	3.324	1.374	14.304
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
chili flake	1	teaspoon		-	-	-	-
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
rice vinegar	3/4	cup		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
red pepper flake	1	teaspoon	crushed	-	-	-	-
coconut milk	3/4	cup		138.0	3.324	1.374	14.304
water	1 1/2	cups		0.0	0.0	0.0	0.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1/2	teaspoon		-	-	-	-
basmati rice	1	cup		-	-	-	-
pineapple	1/2	cup	chopped	41.25	10.824000000000002	0.4455	0.099
thai basil chiffonade	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.