Description
A delicious Coconut Chicken Rice Bowl featuring tender chicken and colorful vegetables simmered in a coconut milk sauce served over fluffy jasmine rice.
Ingredients
Scale
- 2 cups jasmine rice
- 1 1/2 cups coconut milk
- 1 1/2 cups water
- 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
- 1 red bell pepper, sliced
- 1 cup sugar snap peas
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- 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.
- Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
- Add the soy sauce, fish sauce, and brown sugar to the skillet. Stir well and bring to a simmer.
- Add the red bell pepper, sugar snap peas, and shredded carrots to the sauce. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet and stir to coat the chicken with the sauce. Cook for an additional 2-3 minutes.
- Fluff the cooked coconut rice and divide it among serving bowls. Top with the coconut chicken and vegetables.
- Sprinkle fresh cilantro over each bowl and serve with lime wedges on the side.
Notes
- Adjust the level of spices by altering the amount of soy sauce and fish sauce.
- Can substitute chicken thighs with chicken breasts if desired.
- For a vegetarian version, replace chicken with tofu or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg