Description
A flavorful Coconut Chicken Rice Bowl featuring tender chicken thighs sautéed with aromatic garlic, ginger, and a savory-sweet sauce, served over fragrant jasmine rice cooked in creamy coconut milk. Fresh vegetables add a crisp texture, topped with bright cilantro and lime for a refreshing finish.
Ingredients
Scale
Rice and Liquids
- 2 cups jasmine rice
- 1 1/2 cups coconut milk
- 1 1/2 cups water
Chicken and Sauce
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
Vegetables and Garnish
- 1 red bell pepper, sliced
- 1 cup sugar snap peas
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Cook the Coconut Rice: Rinse jasmine rice under cold water until the water runs clear. Combine the rice, coconut milk, and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off heat and let it sit, covered, for an additional 10 minutes to finish steaming.
- Prepare and Cook Chicken: Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Cook for approximately 1 minute until fragrant, stirring frequently to prevent burning.
- Make the Sauce: Add soy sauce, fish sauce, and brown sugar to the skillet with garlic and ginger. Stir well and bring the mixture to a gentle simmer to meld the flavors.
- Cook the Vegetables: Add sliced red bell pepper, sugar snap peas, and shredded carrots to the sauce. Stir-fry for 3-4 minutes until the vegetables are tender-crisp, maintaining some crunch.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir to coat with the sauce. Cook for an additional 2-3 minutes so the chicken absorbs the flavors.
- Assemble Bowls: Fluff the coconut rice with a fork and divide among serving bowls. Spoon the chicken and vegetable mixture over the rice.
- Garnish and Serve: Sprinkle freshly chopped cilantro over each bowl and serve with lime wedges on the side for squeezing over the dish to add bright acidity.
Notes
- Rinsing the jasmine rice removes excess starch for fluffier rice.
- Adjust the amount of soy and fish sauce to taste for desired saltiness and umami.
- Use coconut milk with full fat for creamier rice, or light coconut milk for a lighter version.
- Fresh lime juice added before eating enhances all the flavors with brightness.
- If you prefer, substitute chicken thighs with chicken breast, but thighs remain juicier.
- Vegetables can be swapped or added according to season and preference, like snap peas, bell peppers, or carrots.
