Sweet & Sour Chicken with Coconut Rice

This is a go-to meal for many of the women in my family, even for company.  I always always have these ingredients on hand for a quick dinner idea.  It’s super easy and delicious, so you’ll see why!

Ingredients:

  • 6-8 Boneless Chicken tenderloins or 4-6 boneless breasts
  • 12 oz. Thousand Island dressing (I use fat free)
  • 12 oz. Apricot Preserves (sometimes I use apricot pineapple)
  • 1 pkt. dry Onion Soup Mix
  • 1 cup Jasmine or Basmati Rice
  • Light Coconut Milk (14.5 oz can)
  • a little extra water to round out your 2nd cup of liquid for rice
Preheat oven to 350.  Spray a 9×13 casserole dish with non-stick spray.  Mix together the thousand island, apricot preserves, and onion soup mix.  

Place chicken on the bottom of dish.

Pour mixture over chicken.

Bake at 350 for 1 hour or so, or until chicken is cooked through.
While that cooks make your rice the same way you normally would, 1 cup rice, 2 cups liquid, using the coconut milk instead of all water.   

Serve chicken and sauce over the rice.  It’s delicious!!

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