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Thai Chicken with Veggies and Rice

Yields8 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Spice up your meal prep with this Thai Chicken with veggies and rice recipe! Make enough chicken, rice and dressing so you'll have plenty of leftovers for your rice porridge breakfast and chicken wrap lunch.

Thai Chicken with Veggies and Rice

For the Chicken:
 2 tbsp Colavita Extra Virgin Olive Oil
 8 bone-in, skin-on chicken thighs
 ¼ cup peanuts, chopped
 2 tbsp fresh cilantro leaves, chopped
For the Sauce:
 ½ cup sweet chili sauce
 2 tbsp reduced sodium soy sauce
 2 cloves garlic, minced
 1 tbsp honey or maple syrup
 1 tbsp freshly grated ginger
 Juice of 1 lime
 1 tsp sriracha, or more to taste
For the Salad:
 1 large cucumber, skin removed if desired and julienned
 2 carrots, grated, or sliced into matchsticks
 1 cup whole roasted unsalted peanuts, coarsely chopped
 1 large red bell pepper, julienned
 2 scallions, sliced or cut into strips lengthwise
 Fresh cilantro
For the Salad Dressing:
 2 tbsp freshly squeezed lemon juice
 1 tbsp soy sauce
 1 tsp Colavita Aged White Wine Vinegar
 2-3 cloves fresh garlic, pressed or minced
 1 Colavita Hot Chili Pepper in EVOO, minced or 1/4-1/2 tsp dried crushed chili
 1-2 tsp honey or maple syrup
 Pinch of freshly ground black pepper
For the Rice:
 2 cups Colavita Arborio Rice
 2 cups coconut milk
 2 cups water
 Colavita Olive Oil
 Sea salt
First, Make the Dressing:

Combine all the ingredients in a jar and shake. Dressing will keep in the fridge for a week.

Prepare the Chicken:

Preheat oven to 400 degrees F.


To make the sauce, whisk together chili sauce, soy sauce, garlic, honey, ginger, lime juice and Sriracha in a small bowl and set aside.


Heat the Colavita olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and cook (without moving!) until golden brown, about 5-6 minutes.


Stir in chili sauce mixture, just lifting the thighs to make sure the sauce gets underneath the skin.


Place the skillet into the oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. During the last 5 minutes, you can flip the thighs over.


Serve immediately, garnished with peanuts and cilantro and scallions.

While the Chicken is Cooking, Make the Rice:

Pour 2 cups coconut milk and 2 cups water into a medium saucepan, cover and bring it to a boil over medium-high heat.


Add 1 tbsp Colavita Olive Oil and ½ tsp sea salt.


Add the Arborio rice to the boiling coconut milk and stir. Cover the pot and reduce the heat down to low.


Simmer for 15 minutes. Remove from the heat. Fluff the rice with a fork, recover and set aside.

Make the Salad:

Place all the vegetables in a large bowl and drizzle with dressing.


To serve, place 1/2 cup of cooked rice on a plate. Serve alongside the chicken and vegetable salad. Garnish as desired.

Nutrition Facts

Servings 8