Coconut Chicken Bowl (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup chicken broth
02 -
14 ounce can coconut milk
03 -
1 cup jasmine rice
04 -
1 pound boneless, skinless chicken thighs
→ Sauce & Seasonings
05 -
Black pepper, to taste
06 -
Salt, to taste
07 -
1 tablespoon vegetable oil
08 -
1 inch piece of grated fresh ginger
09 -
2 cloves garlic, minced
10 -
1 tablespoon brown sugar
11 -
1 tablespoon soy sauce
→ Garnishes & Serving
12 -
Lime wedges
13 -
Fresh cilantro, chopped
14 -
2 green onions, thinly sliced
# Step-by-Step Directions:
01 -
Scoop cooked jasmine rice into your bowls first. Add the chicken slices, then pour plenty of that creamy coconut mixture over everything.
02 -
When the chicken's done, let it chill for a few minutes on a plate. Slice it up into smaller pieces once it's cooled a bit.
03 -
Mix brown sugar, soy sauce, chicken broth, and coconut milk into the pan. Keep the heat on low and let it simmer so the chicken gets really tender—this usually takes 15 to 20 minutes.
04 -
Throw in the garlic and grated ginger right into the pan with the chicken. Stir the mix for a minute until you catch those amazing smells.
05 -
Coat chicken thighs with a little salt and pepper. Drop them into a hot pan with oil and cook until each side looks golden—about 4 to 5 minutes per side.
06 -
Stick your rice under cold running water and give it a good rinse until it’s clear. Pour 1 1/2 cups of water into a pot with the rice, crank up the heat, then once it boils, drop it to low and cover. Let it cook for around 15 minutes.
07 -
Sprinkle over green onions and fresh cilantro, then toss a wedge of lime on the side for extra zing.
# Helpful Notes:
01 -
Feel free to toss in veggies like broccoli or bell peppers to the broth—they make it tastier and brighter.
02 -
Craving more heat? Throw in some chopped chilies or a pinch of chili flakes.
03 -
Leftovers? Seal them in a container and keep them cold for up to three days.