Ingredients
Scale
- 1 whole chicken, cut up
- salt/pepper to taste
- 1 teaspoon garlic powder
- 1 cup orange juice
- 2 tablespoons brown sugar (affiliate)
- ¼ cup soy sauce (affiliate)
- 2 tablespoons siracha
- 1 teaspoon ginger paste (or diced fresh ginger)
- 2 cloves garlic, diced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 5 scallions, chopped
- 1 cup shredded carrots
- cilantro *for garnish
- 1 cup basmati rice (affiliate)
- 1 ½ cups coconut milk (affiliate)
- ½ cup water
Instructions
- Cut up whole chicken or use your favorite chicken pieces (legs/thighs, etc). Preheat oven to 425 degrees, place cut up chicken on large baking sheet and brush with olive oil. Sprinkle with salt and pepper to taste and 1 teaspoon of garlic powder.
- Bake for 30 minutes or until done, turning chicken over halfway through cook time.
- Once chicken is in the oven, cook basmati rice according to directions, but substituting 1 ½ cups coconut milk and ½ cup of water instead of 2 cups of water. Rice will take 15-20 minutes to cook.
- Combine orange juice, brown sugar, soy sauce, siracha, ginger, garlic, and 1 chopped scallion in small saucepan. Bring to a boil, then turn heat down to low and simmer for 20 minutes. Mix together cornstarch and 2 T water, add to sauce and stir until sauce begins to thicken.
- When chicken is done, take out of oven and put in large bowl, pouring sauce over top to coat.
- To serve, plate with coconut rice, top with chicken, and garnish with shredded carrots, chopped scallions, and cilantro.