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Coconut Chicken Rice Bowl

Delicious Coconut Chicken Rice Bowl for a Tropical Dinner Escape

This Coconut Chicken Rice Bowl is a tropical escape with juicy chicken thighs in creamy coconut sauce over fragrant jasmine rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice Rinse to remove excess starch for fluffy grains.
  • 1 cup Coconut Milk Canned coconut milk works best.
  • 1 cup Water Balances the thickness of coconut milk.
For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Substitute with chicken breast for a leaner option.
  • 2 tablespoons Olive Oil Used for browning chicken and sautéing aromatics.
For the Sauce
  • 2 cloves Garlic Minced for flavor enhancement.
  • 1 inch Ginger Grated for warmth and zest.
  • 2 tablespoons Soy Sauce Adds depth and umami.
  • 1 tablespoon Fish Sauce For umami flavor and complexity.
  • 1 tablespoon Brown Sugar Balances salty and tangy elements.
For the Veggies
  • 1 piece Red Bell Pepper Chopped for color and crunch.
  • 1 cup Sugar Snap Peas Adds texture.
  • 1 cup Shredded Carrots Provides sweetness and color.
  • 1 bunch Fresh Cilantro Chopped for garnish.
For Seasoning and Serving
  • to taste Salt
  • to taste Pepper
  • 2 pieces Lime Wedges For serving.

Equipment

  • Saucepan
  • Large Skillet
  • Measuring cups
  • Knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Rinse jasmine rice and cook with coconut milk and water for 15 minutes, then let rest for 10 minutes.
  2. Season chicken thighs with salt and pepper, then cook in olive oil for 5-7 minutes on each side until done.
  3. Sauté minced garlic and grated ginger in the same skillet for 1 minute until fragrant.
  4. Stir in soy sauce, fish sauce, and brown sugar; simmer for 2 minutes until slightly thickened.
  5. Add red bell pepper, sugar snap peas, and shredded carrots; stir-fry for 3-4 minutes until tender-crisp.
  6. Return chicken to skillet, coat with sauce, and cook for an additional 2-3 minutes.
  7. Fluff rice and serve topped with chicken and vegetables.
  8. Garnish with cilantro and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 40mgCalcium: 30mgIron: 2mg

Notes

Rinse rice properly for fluffy grains. Adjust chicken cooking time if using chicken breast. Taste sauce before adding chicken and adjust flavors as needed.

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