Name: Ketjap Chicken with Coconut Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup cooked jasmine rice; 2 tbsp full-fat coconut milk; 1 tsp sesame oil; 1 tbsp tamari; 1 tsp coconut sugar; 1 clove garlic; 1 tsp fresh ginger; 1 cup baby bok choy; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Ketjap Chicken with Coconut Rice

Tender chicken breast sautéed in a savory-sweet ginger glaze and served over aromatic coconut-infused rice with crisp bok choy.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.5g

Fat

17.8g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked jasmine rice

2 tbsp full-fat coconut milk

1 tsp sesame oil

1 tbsp tamari

1 tsp coconut sugar

1 clove garlic

1 tsp fresh ginger

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small bowl, whisk together the tamari, coconut sugar, minced garlic, and grated ginger to create a thick ketjap-style glaze.
2
Heat a skillet over medium-high heat with half of the sesame oil and sear the cubed chicken breast until golden brown on all sides.
3
Pour the ginger-tamari glaze over the chicken and simmer for 3 minutes until the sauce reduces into a sticky coating.
4
In a separate small pot, fold the coconut milk into the warm cooked jasmine rice until the grains are creamy and fragrant.
5
Steam or lightly sauté the baby bok choy with the remaining sesame oil and a pinch of sea salt until the leaves are wilted and the stems are tender-crisp.
6
Plate the coconut rice alongside the glazed chicken and greens, drizzling any extra sauce from the pan over the top before serving.