Description
Coconut Chicken Rice Bowl packed with juicy chicken, fluffy rice, and creamy coconut sauce – a comforting, crowd-pleasing meal that’s quick and easy to make.
Ingredients
Scale
- 2 cups jasmine rice, rinsed until water runs clear
- 1 can coconut milk (13.5 oz/400ml)
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup edamame, shelled
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1/4 cup roasted peanuts, chopped
- Lime wedges, for serving
Instructions
- Step 1: Prepare the Coconut Rice In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, salt, and oil. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until all liquid is absorbed. Remove from heat but keep covered to steam for an additional 10 minutes. Fluff gently with a fork when ready to serve.
- Step 2: Marinate the Chicken While the rice cooks, combine the chicken pieces, soy sauce, lime juice, minced garlic, and grated ginger in a medium bowl. Toss thoroughly to coat each piece evenly and let marinate for at least 15 minutes while you prep the vegetables.
- Step 3: Cook the Chicken Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Using tongs or a slotted spoon, transfer the chicken to the hot pan, leaving excess marinade behind. Arrange the chicken pieces in a single layer and cook undisturbed for 3-4 minutes until golden brown on the bottom. Flip and continue cooking for another 3-4 minutes until the chicken is cooked through with an internal temperature of 165°F (74°C). Transfer to a clean plate and tent loosely with foil to keep warm.
- Step 4: Sauté the Vegetables In the same skillet, add the bell pepper slices and sauté for 2 minutes until slightly softened but still crisp. Add the edamame and carrots, cooking for another minute just to warm through.
- Step 5: Assemble Your Bowls Divide the coconut rice among four serving bowls. Top each with a portion of the cooked chicken and sautéed vegetables. Sprinkle with fresh cilantro, green onions, and chopped peanuts. Serve with lime wedges on the side for a fresh squeeze of citrus that brightens the entire dish. Encourage everyone to mix the components together just before eating to distribute all the flavors.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 per serving
- Sugar: 6g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 111mg