Coconut Chicken Rice Bowl
This Coconut Chicken Rice Bowl is a delightful fusion of flavors featuring succulent chicken cooked in coconut milk, served over fluffy rice and garnished with fresh herbs and vegetables. Perfect for a comforting meal any day of the week.
Equipment
- 1 large skillet or wok
- 1 saucepan with lid
- 1 measuring cups
- 1 measuring spoons
- 1 spoon for stirring
- 4 serving bowls
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup jasmine rice
- 1 can coconut milk 13.5 ounces or 400ml
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon salt Adjust according to taste.
- 1 teaspoon black pepper Adjust according to taste.
- 1 cup mixed vegetables Like bell peppers, carrots, and snap peas.
- Fresh coriander leaves for garnish
- Lime wedges for serving
Instructions
- In a saucepan, combine 1 cup of jasmine rice, 1 cup of chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
- While the rice cooks, cut the chicken thighs into bite-sized pieces. Season with salt and black pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
- Once the chicken is browned, add the coconut milk, soy sauce, and lime juice. Stir well to combine and bring the mixture to a gentle simmer. Cook for about 10-15 minutes, allowing the chicken to absorb the flavors and become tender.
- In the last 5 minutes of cooking the chicken, add the mixed vegetables to the skillet. Stir to combine and allow the veggies to cook just until tender-crisp.
- Once the rice is done, fluff it with a fork and divide it among serving bowls. Top each bowl with the coconut chicken and vegetable mixture.
- Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Notes
Adjust the level of salt and soy sauce according to your taste preference.
You can customize this dish by adding your favorite vegetables or switching the chicken for tofu for a vegetarian option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.