Today’s Tasty Pick: Spicy honey-garlic chicken with creamy coconut rice and roasted veggies

Hey hey heyyy, my food-loving friends!

You know what day it is… drumroll please… FRIIIIIYAAAYYY!!

Now, real talk—what’s the dinner plan? Are we whipping something up at home, or were you about to text your favourite Kota spot like, “Hey, it’s me again”?

Hold that thought, because I have got a way better idea! How about we make something that’s easy, delicious, and will make your taste buds dance? I’m talking about Spicy Honey-Garlic Chicken with Creamy Coconut Rice and Roasted Veggies.

Don’t stress, it’s not one of those “blink and you have burned everything” recipes. Nope—this one’s simple, quick, and budget-friendly.

So, what do you say? Wanna ditch the takeout and cook together? Let’s get that pan sizzling and make your kitchen smell like heaven!

How to make Spicy honey-garlic chicken with creamy coconut rice and roasted veggies

Serves: 2–3

Ingredients:
For the chicken:

• 2 chicken breasts (or thighs if you like dark meat)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• ½ tsp chili flakes (adjust to taste)
• Salt and pepper, to taste
• Juice of half a lime

For the Coconut Rice:

• 1 cup jasmine or basmati rice
• 1 cup coconut milk
• ½ cup water
• 1 tsp salt
• 1 tsp sugar (optional, to enhance sweetness)

For the Roasted Veggies:

• 1 small zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 carrot, sliced thin
• 1 tbsp olive oil
• ½ tsp garlic powder
• Salt and pepper, to taste

Optional Garnish:

• Fresh coriander (cilantro)
• Toasted sesame seeds
• Lime wedges

Method:

1. Marinate the Chicken:
   *In a bowl, mix olive oil, minced garlic, honey, soy sauce, smoked paprika, chili flakes, lime juice, salt, and pepper.
   *Coat the chicken in the marinade and let it sit for at least 20 minutes (or up to 2 hours in the fridge for more flavour).
2. Cook the Rice:
   *Rinse the rice under cold water until the water runs clear.
   *In a medium pot, combine rice, coconut milk, water, salt, and sugar.
   *Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes.
   *Remove from heat and let it sit covered for another 5 minutes. Fluff before serving.
3. Roast the Veggies:
   *Preheat oven to 200°C (390°F).
   *Toss zucchini, bell pepper, and carrot in olive oil, garlic powder, salt, and pepper.
   *Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelised.
4. Cook the Chicken:
   *Heat a pan over medium heat.
   *Cook the chicken for 5–6 minutes per side (depending on thickness) until golden and cooked through.
   *Spoon some of the leftover marinade into the pan and let it simmer for 1–2 minutes to glaze the chicken.
5. Serve:
   *Place a scoop of coconut rice on each plate.
   *Add roasted veggies and top with the honey-garlic chicken.
   *Garnish with coriander, sesame seeds, and a wedge of lime.
   
   Asanda’s Tip:
   *If you want a little extra Friday night flair, drizzle a tiny bit of sriracha-honey over the chicken for a spicy-sweet punch.
   
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