96 Grilled Chicken Breast & Sticky Rice (gf) Recipe
Make 96 Grilled Chicken Breast & Sticky Rice (gf) Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Chicken Breast
Sticky Rice
Method
Grilled Chicken Breast
- 1
Marinate the Chicken
In a bowl, mix soy sauce, fish sauce, brown sugar, minced garlic, lime juice, and black pepper. Add the chicken breasts and coat them well. Cover and let marinate in the refrigerator for at least 30 minutes, preferably 2 hours.
- 2
- 3
Grill the Chicken
Remove the chicken from the marinade and shake off excess. Place the chicken breasts on the grill. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.
- 4
Rest the Chicken
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Sticky Rice
- 5
Rinse the Rice
In a bowl, rinse the glutinous rice under cold water until the water runs clear. This helps remove excess starch.
- 6
Soak the Rice
Soak the rinsed rice in water for at least 4 hours, or overnight for best results.
- 7
Steam the Rice
Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam over boiling water for 30-40 minutes, or until the rice is tender and sticky.
- 8
Prepare Coconut Mixture
In a small saucepan, combine coconut milk and salt. Heat over low heat until warm but not boiling.
- 9
Mix with Coconut Milk
Once the rice is cooked, transfer it to a large bowl and pour the warm coconut mixture over it. Stir gently to combine and let it sit for about 10 minutes to absorb the flavors.