Coconut Chicken Rice Bowl

Paul

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine thai, tropical

Servings 4 people

Calories 425 kcal

1 lb boneless skinless chicken thighs (or breasts) – Thighs give you juicy, tender results, but breasts work great if you prefer leaner cuts.

1 tbsp coconut oil – Enhances the tropical notes and keeps everything silky.
2 cloves garlic minced – Adds a savory backbone to the dish.
1 tbsp fresh ginger grated – Brightens up the coconut base with a zingy kick.
1 can 13.5 oz full-fat coconut milk – Rich, creamy, and the soul of this dish.
1 tbsp soy sauce or tamari – For a touch of umami depth tamari keeps it gluten-free.
1 tsp brown sugar or honey – Balances the savory with a hint of sweetness.
Juice of 1 lime – Lifts the whole dish and adds a fresh pop.

2 cups cooked jasmine rice – Light and fragrant perfect for soaking up the sauce.
1 cup bell peppers sliced – Adds crunch and color.
1 cup snap peas or green beans – A fresh contrast to the creamy chicken.

No jasmine rice? You can easily swap in brown rice quinoa, or even cauliflower rice.
No coconut milk on hand? A mix of heavy cream and a dash of coconut extract can work in a pinch though it won’t be dairy-free.
Vegetarian twist? Swap the chicken for tofu or chickpeas for a plant-based bowl.

Start by getting all your ingredients prepped and ready to go. This makes the cooking process smooth and efficient.
Slice the chicken into bite-sized pieces or strips, ensuring even cooking.
Chop the vegetables: bell peppers, onions, and any other veggies you’d like to include. A colorful mix will make the dish even more visually appealing.
Cook your rice: If you’re using jasmine rice, it’s best to prepare it in advance or while you’re cooking the chicken.

Heat olive oil over medium heat in a large skillet or wok.
Stirring occasionally, add the chicken and cook for 5-7 minutes. You want the chicken to be lightly golden and cooked through.
Season with salt and pepper, or add a little soy sauce for extra flavor while the chicken cooks.

Once the chicken is cooked, remove it from the pan and set it aside.
In the same skillet, add a little more oil if needed, and sauté garlic and ginger for 1–2 minutes, until fragrant.
Pour in the coconut milk, and stir well. You’ll want to bring it to a gentle simmer. This is where the magic happens! Leave the sauce to simmer for 3-5 minutes until it thickens slightly. If it’s too thick, you can add a bit of water or extra coconut milk to get your desired consistency.
Add a splash of soy sauce, a squeeze of lime juice, and a touch of honey or maple syrup for a balance of salty, tangy, and sweet flavors.

Once the coconut sauce is thickened, return the cooked chicken to the skillet. Stir everything together, ensuring the chicken is fully coated in that luscious sauce.
Add in your prepped veggies, and simmer for another 3–5 minutes, just until the vegetables are tender but still vibrant.

Now it’s time to put it all together:
Start with a generous portion of cooked rice in each bowl.
Top with the coconut chicken and veggie mixture, making sure to spoon extra sauce over everything.
Garnish with fresh cilantro, a squeeze of lime, and optional toppings like toasted coconut flakes or sesame seeds.