Description
A delightful Coconut Chicken Rice Bowl featuring tender chicken, fragrant jasmine rice, and vibrant vegetables in a creamy coconut sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon vegetable oil
- 1 cup bell peppers, sliced (any color)
- 1 cup snap peas
- 2 green onions, chopped
- to taste salt
- to taste pepper
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- Cook the rice according to package instructions in your rice cooker or a saucepan.
- Heat the vegetable oil in a large skillet over medium heat.
- Season the chicken with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Add the minced garlic and grated ginger to the same skillet. Sauté for about 1 minute until fragrant.
- Add the sliced bell peppers and snap peas, stirring until slightly softened (about 2-3 minutes).
- Pour in the coconut milk, soy sauce, and fish sauce (if using). Stir to combine and return the chicken to the skillet.
- Simmer for 5-7 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly.
- Fluff the cooked rice and portion it into four bowls.
- Top each bowl with the coconut chicken and vegetable mixture, and garnish with chopped green onions and fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave, adding a splash of water or coconut milk if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg