Vietnamese Coconut Chicken
Vietnamese Coconut Chicken with Coriander Lime Cauliflower Rice – low carb and high protein
Ingredients
Vietnamese Coconut Chicken
- 4 large 750g chicken breast or chicken thighs
- 1/2 cup coconut or brown sugar for sugar-free, use brown monkfruit sweetener
- 1 tbsp water
- 2 garlic cloves, minced
- 1 shallot, finely sliced
- 1 can coconut milk coconut cream also works
- 2 tbsp fish sauce
- 1/2 tbsp rice vinegar
- 1/4 tsp pepper, to taste
Optional Garnishes
- 1 spring onion, finely sliced
- 1 red chilli, finely sliced
Coriander Lime Cauliflower Rice
- 1 medium cauliflower head
- 1/2 tsp salt
- 1 tbsp coconut oil optional
- 1/2 cup coconut milk
- 1/2 cup coriander, chopped
- 1-2 tbsp lime juice
Instructions
Vietnamese Coconut Chicken
- Place sugar and water in a pan over medium heat. Stir, then when sugar melts and it bubbles, resembling caramel, then stir in the rest of the ingredients except chicken. Bring to a boil, then reduce to medium high heat for 10 minutes.Add the chicken skin side down and lower the heat to medium, and let simmer for 25 minutes, then turn the chicken for another 25 minutes, where the fat should separate from the sauce, thicken and turn a darker shade of brown.Turn chicken so the skin side is down. Move it around so the sauce doesn't catch on the bottom of the skillet and to brown the skin.Once sauce and skin is brown, remove from heat.Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).Garnish with shallots and chilli, if using. Serve with rice.
Cauliflower Rice
- Melt the coconut oil in a large skillet over medium heat.Add the cauliflower rice and season with the salt.Cook, stirring frequently, for about 5-7 minutes or until the cauliflower rice is tender.Stir in the coconut milk and cook another minute or two until heated through. Fluff rice with a fork then stir through coriander/cilantro and lime juice. Adjust lime juice to taste.
Notes
Watch the recipe video below!