Chicken with Coconut and Sesame Sauce


Chicken with Coconut and Sesame Sauce

  • Servings: 2
  • Difficulty: Easy
  • Print

Chicken with coconut and sesame sauce


  • 1 orange
  • 2t sesame oil
  • 100 – 150g sugar snap peas, tops and tails removed
  • 1 small clove garlic, peeled and finely chopped
  • ½ red onion, peeled and sliced
  • 2 skinless, boneless chicken breasts, cut into pieces
  • ¾ – 1c coconut milk (to make your own, free of preservatives and any other junk, see here)
  • 2t lemon juice
  • Pinch salt and pepper
  • Pinch sugar
  • Chopped mint (optional)

For the cauli-broc rice:

  • ¼ head cauliflower
  • ¼ head broccoli
  • 1T butter or olive oil
  • Squeeze of lemon juice
  • Salt


Start by preparing all your ingredients for the chicken dish. For the orange, use a sharp knife to peel it, removing all the pith (the white part under the skin). Halve it lengthwise, then slice it across into thin slices. If it ends up more chunky, that’s fine.

Put on your rice/pasta/potatoes, or if you’re making cauli-broc rice, prepare it now.

Wash the cauliflower and broccoli, and cut it up into pieces small enough to fit in your grinder/blender. Beware, it grows! So if you’re using a small grinder, only fill it half-way and rather do it in batches. Blitz for literally a few seconds until you have approximately rice-sized pieces. Be careful not to go too far or you’ll end up with mush.

In a pan, heat the sesame oil on medium heat and add the sugar snap peas in a single layer. Cook until just browned – they should still be crunchy, which takes only about 2 to 3 minutes. Then remove the peas from the pan and place in a bowl.

Add the garlic, onion and chicken pieces to the pan. Cook, stirring often, until the chicken pieces are cooked through (cut one in half to check).

While the chicken is cooking, use a separate pan to cook the cauli-broc rice. Melt the butter then add the riced cauliflower and broccoli. Cook for about 5 minutes, stirring now and then, until the veg is tender but not soft and mushy. Squeeze lemon juice and sprinkle salt over it, mixing well. Set the cauli-broc rice aside – it doesn’t matter if it cools a bit as you’ll be putting hot sauce on top of it.

To the pan with the cooked chicken, add the coconut milk, lemon juice and sugar. Cook over low heat, stirring often, until the dressing is thickened – about 5 minutes.

Now add the orange slices and cooked sugar snap peas into the pan to just warm through, and taste to see how much salt and pepper to add.

Spread your cauli-broc rice out on a serving plate, or individual plates. Place the chicken and sauce on top, then sprinkle with chopped mint if you like. Serve immediately and enjoy!


© Alexandra Lawrence and Inspired Nourishment, 2015



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