Orange-Glazed Chicken and Coconut Rice


Say hello to your new favorite weeknight dinner: juicy chicken with fragrant rice and some bok choy in there for good (and healthy) measure. It manages to be amazingly flavorful but draws from everyday pantry ingredients. For the glaze, you’ll blend sweet orange marmalade, salty soy sauce, sour rice vinegar, and spicy chile-garlic sauce (such as Sriracha) to coat each delicious bite of chicken with deliciousness. The coconut rice is so simple to make—you substitute canned coconut milk for water—and steam the rice as you normally would. It’s the kind of ingenious trick that makes a good recipe more than just a set of instructions, but a guide for creativity in the kitchen.

Orange-Glazed Chicken and Coconut Rice Recipe
Photo: Caitlin Bensel
Hands On Time:
20 mins
Total Time:
35 mins
4 serves


  • cup orange marmalade

  • 1 tablespoon tamari or soy sauce

  • 1 tablespoon unseasoned rice vinegar

  • 1 tablespoon Asian chili-garlic sauce

  • 8 heads baby bok choy (about 8 oz.), halved lengthwise

  • 2 tablespoons olive oil, divided

  • 1 ¼ teaspoons kosher salt, divided

  • 4 bone-in, skin-on chicken breasts

  • 1 orange, thinly sliced

  • 1 13.66-oz. can light unsweetened coconut milk, well shaken and stirred

  • 1 cup jasmine rice

  • Sliced scallions, for serving


  1. Preheat broiler to high. Whisk marmalade, tamari, vinegar, and chili-garlic sauce in a small bowl. Toss together bok choy, 1 tablespoon oil, and ¼ teaspoon salt in a large bowl.

  2. Season chicken with ¾ teaspoon salt. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium. Add chicken, skin side down, and cook, without disturbing, until skin is golden brown, 8 to 10 minutes. Flip chicken skin side up; arrange orange slices and bok choy in skillet, sliding orange slices under chicken. Drizzle marmalade sauce over chicken and bok choy.

  3. Transfer skillet to oven and broil until a thermometer inserted in thickest portion of chicken registers 165°F and bok choy is tender, 6 to 8 minutes. Let rest for 10 minutes.

  4. Meanwhile, bring coconut milk, ⅓ cup water, and remaining ¼ teaspoon salt to a boil in a medium saucepan over medium-high. Stir in rice and reduce heat to medium-low. Cook, covered, until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Serve chicken over rice with bok choy and orange slices. Drizzle with pan sauce and top with scallions.

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