Coconut Chicken Rice Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken thighs
02 -
1 cup jasmine rice
03 -
14 ounce can coconut milk
04 -
1 cup chicken broth
→ Sauce & Seasonings
05 -
1 tablespoon soy sauce
06 -
1 tablespoon brown sugar
07 -
2 cloves garlic, minced
08 -
1 inch fresh ginger, grated
09 -
1 tablespoon vegetable oil
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnishes & Serving
12 -
2 green onions, thinly sliced
13 -
Fresh cilantro, chopped
14 -
Lime wedges
# Instructions:
01 -
Rinse the jasmine rice in cold water until the water runs clear. In a medium pot, combine rice with 1 1/2 cups of water. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes.
02 -
Heat vegetable oil in a large saucepan over medium-high heat. Season chicken thighs with salt and pepper, then sear for 4 to 5 minutes per side until golden brown.
03 -
Add minced garlic and grated ginger to the pan with the chicken and stir for 1 minute until fragrant.
04 -
Pour in coconut milk, chicken broth, soy sauce, and brown sugar. Bring to a gentle simmer, reduce heat to low, and cook for 15 to 20 minutes or until chicken is cooked through and tender.
05 -
Remove chicken from the pan and allow to rest for several minutes. Slice into bite-sized pieces.
06 -
Divide jasmine rice among serving bowls. Place sliced chicken on top and ladle coconut broth over chicken.
07 -
Garnish with sliced green onions and chopped cilantro. Serve with lime wedges on the side.
# Notes:
01 -
Vegetables such as bell peppers or broccoli can be added to the coconut broth for enhanced nutrition and color.
02 -
Adjust spiciness by incorporating chili flakes or fresh chilies according to preference.
03 -
Store leftovers in an airtight container in the refrigerator for up to three days.