Coconut Chicken Rice Bowl (Print Version)
# Ingredients:
→ Main
01 -
450 g boneless, skinless chicken thighs
02 -
1 cup (180 g) jasmine rice
03 -
400 ml coconut milk
04 -
240 ml chicken broth
05 -
15 ml soy sauce
06 -
15 g brown sugar
07 -
2 garlic cloves, minced
08 -
2.5 cm fresh ginger, grated
09 -
1 tablespoon (15 ml) vegetable oil
10 -
Salt, to taste
11 -
Black pepper, to taste
→ For Garnish and Serving
12 -
2 green onions, thinly sliced
13 -
Fresh cilantro, chopped
14 -
Lime wedges
# Instructions:
01 -
Rinse jasmine rice thoroughly under cold running water until the water runs clear to remove excess starch.
02 -
In a medium pot, combine rinsed rice with 375 ml water. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
03 -
Heat vegetable oil in a large saucepan over medium-high heat. Season chicken thighs with salt and pepper. Sear for 4-5 minutes per side until golden brown.
04 -
Add minced garlic and grated ginger to the pan with chicken. Stir for 1 minute until aromatic.
05 -
Pour coconut milk, chicken broth, soy sauce, and brown sugar into the pan. Bring to a gentle simmer, reduce heat to low, and cook for 15-20 minutes until chicken is cooked through and tender.
06 -
Remove chicken from the pan and let rest for several minutes. Slice into bite-sized pieces.
07 -
Divide jasmine rice between serving bowls. Top with sliced coconut chicken and ladle coconut broth over the chicken.
08 -
Garnish with sliced green onions and fresh cilantro. Serve with lime wedges on the side.
# Notes:
01 -
Vegetables like bell peppers or broccoli can be added to the coconut broth for extra nutrition and vibrancy.
02 -
For more heat, add chili flakes or fresh chili slices to the sauce.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.