Coconut Chicken Bowl (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
Salt for taste
02 -
A dash of black pepper
03 -
1 tbsp vegetable oil
04 -
Fresh ginger, grated (about 2.5 cm piece)
05 -
2 garlic cloves, finely chopped
06 -
15 g brown sugar
07 -
15 ml soy sauce
08 -
240 ml chicken broth
09 -
400 ml coconut milk
10 -
1 cup jasmine rice (about 180 g)
11 -
450 g skinless, boneless chicken thighs
→ For Garnish and Serving
12 -
Lime wedges
13 -
Chopped fresh cilantro
14 -
2 green onions, sliced thin
# Step-by-Step Directions:
01 -
Toss on sliced green onion and a handful of cilantro. Hand out extra lime wedges with each bowl.
02 -
Spoon jasmine rice into bowls, scatter the coconut chicken, then pour some of the broth from the pan on top.
03 -
Let the chicken rest once it’s out of the pan. Chop it into smaller, easy-to-grab pieces.
04 -
Add in coconut milk, chicken broth, soy sauce, and brown sugar to the pan. Let it gently bubble on low heat for about 15 to 20 minutes. The chicken should be totally cooked and soft.
05 -
Toss garlic and ginger into the hot pan with chicken. Give everything a good stir for around a minute till you can really smell it.
06 -
Pour vegetable oil into a big pan and heat it on medium-high. Sprinkle salt and pepper on your chicken. Cook both sides for 4 or 5 minutes till it’s golden.
07 -
Dump washed rice into a pot with 375 ml water. Crank the heat to medium-high till it boils, then drop it to low, put the lid on, and leave it for 15 minutes. It’s ready when the water is gone and the rice is soft.
08 -
Rinse jasmine rice under cool water until the water looks clear. This gets rid of extra starch so it won’t be sticky.
# Helpful Notes:
01 -
Try adding broccoli or bell pepper in with the coconut sauce for more color and nutrition.
02 -
Toss in chili flakes or fresh chilies if you want it spicy.
03 -
Pop leftovers in a sealed container and refrigerate. They'll stay good for three days.