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Coconut Chicken Rice Bowl

Print Recipe
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken thighs , cut into bite-size pieces breasts work too
  • 1 cup uncooked jasmine rice or basmati; use brown if you want extra fiber
  • 1 can (13.5 oz/400 ml) full-fat coconut milk for best creaminess
  • 1 small onion , finely diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger , grated
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon fish sauce optional but clutch for umami
  • 1 tablespoon brown sugar or coconut sugar
  • 1 tablespoon lime juice + extra wedges for serving
  • 1–2 teaspoons red curry paste or sriracha optional, for heat
  • 1 tablespoon neutral oil avocado, canola, or coconut oil
  • 1 cup snap peas , sliced on the bias or green beans, broccoli, peppers
  • 1 small carrot , ribboned or matchsticked
  • Fresh cilantro and/or mint , chopped
  • Toasted shredded coconut , for garnish
  • Chopped peanuts or cashews , for crunch
  • Salt and pepper , to taste

Method
 

  1. Cook the rice. Rinse 1 cup of jasmine rice until the water runs mostly clear. Cook according to package directions. Fluff and keep warm.
  2. Prep the chicken. Pat the chicken dry, season with salt and pepper. Cut into bite-size pieces for quick, even cooking.
  3. Make your flavor base. Heat oil in a large skillet over medium-high. Add onion and cook 2–3 minutes until translucent. Add garlic and ginger; cook 30–60 seconds until fragrant (don't burn it!)
  4. Brown the chicken. Add chicken to the skillet in a single layer. Sear 3–4 minutes, flip, and cook another 2–3 until lightly browned. It's okay if it's not fully cooked yet.
  5. Build the sauce. Stir in coconut milk, soy sauce, fish sauce (if using), brown sugar, and curry paste or sriracha. Bring to a gentle simmer.
  6. Simmer to finish. Reduce heat to medium. Add snap peas and carrot. Simmer 4–6 minutes until the chicken is cooked through and the sauce lightly thickens. Stir in lime juice. Taste and adjust salt, heat, and acidity.
  7. Toast the coconut. In a dry skillet over medium-low, toast shredded coconut 2–3 minutes until golden. Watch closely—it goes from perfect to burnt in 10 seconds flat.
  8. Assemble. Add rice to bowls, top with coconut chicken and veggies. Finish with cilantro/mint, toasted coconut, and chopped nuts. Add extra lime and chili sauce if you like it bold.