Coconut Chicken Rice Bowl

Coconut Chicken Rice Bowl is a delightful dish that combines tender chicken, fragrant jasmine rice, and a medley of colorful vegetables, all enhanced by the creamy richness of coconut milk. Perfect for a family meal or a cozy dinner with friends, this recipe delivers a wonderful balance of flavors and textures that will satisfy any palate. Whether you are a busy professional or a home cook who enjoys preparing comforting meals, this coconut chicken rice bowl is sure to become a favorite in your kitchen.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 550
• Protein: 32 grams
• Carbohydrates: 62 grams
• Fat: 22 grams
• Fiber: 3 grams
• Sugar: 4 grams
• Sodium: 700 mg

Why Make This Coconut Chicken Rice Bowl

Making Coconut Chicken Rice Bowl is not just about satisfying your hunger; it’s about enjoying vibrant flavors and nutritional benefits. The jasmine rice cooked in creamy coconut milk creates a soft, aromatic base that pairs beautifully with the marinated chicken and crisp vegetables. This recipe is not only quick to make but also versatile, allowing you to adjust ingredients based on your preferences. The combination of savory sauces, fresh herbs, and a splash of lime elevates the dish, making it both comforting and exciting.

How to Make Coconut Chicken Rice Bowl

Ingredients:

• 2 cups jasmine rice
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges for serving

Directions:

Step 1: Preparation

Rinse the jasmine rice under cold water until the water runs clear. This step helps to remove excess starch, resulting in fluffy rice.

Step 2: Cooking the Rice

Combine the rinsed rice, coconut milk, and water in a medium saucepan. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for 15 minutes. After this time, turn off the heat and let it sit, covered, for an additional 10 minutes to allow the rice to absorb the flavors and steam.

Step 3: Cooking the Chicken

While the rice cooks, season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes or until the pieces are golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.

Step 4: Making the Sauce and Stir-Frying Vegetables

In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Next, pour in the soy sauce, fish sauce, and brown sugar, mixing well. Bring this mixture to a simmer. Then, add the sliced red bell pepper, sugar snap peas, and shredded carrots. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp. Afterward, return the cooked chicken to the skillet and stir everything to coat the chicken with the sauce. Cook for another 2-3 minutes until well combined.

Fluff the cooked coconut rice with a fork and divide it among serving bowls. Top each bowl with the coconut chicken and vegetables. Finally, sprinkle fresh cilantro over each dish and serve with lime wedges on the side.

How to Serve Coconut Chicken Rice Bowl

Serve this coconut chicken rice bowl warm, offering a wedge of lime for squeezing over each bowl. The acid from the lime beautifully balances the rich flavors of the coconut and chicken. This dish makes an excellent main course for family dinners or casual gatherings with friends. Pair it with additional sides like a fresh salad or some crusty bread for a complete meal.

How to Store Coconut Chicken Rice Bowl

Store any leftover Coconut Chicken Rice Bowl in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, simply microwave it in short bursts until heated through. If the rice seems dry after storing, add a splash of water or coconut milk when reheating.

Expert Tips for Perfect Coconut Chicken Rice Bowl

1. Rice Rinsing: Don’t skip rinsing the rice! This helps achieve the perfect fluffy texture.
2. Chicken Thighs: Using boneless, skinless chicken thighs instead of chicken breasts keeps the meat juicy and tender.
3. Vegetables: Feel free to substitute or add any seasonal vegetables you enjoy, such as broccoli or snap peas.
4. Adjusting the Heat: If you like a bit of heat, consider adding red pepper flakes or sriracha to the sauce.
5. Herb Lamp: Fresh cilantro brightens the dish; however, you can also use basil or mint for a different twist.

Delicious Variations

• Spicy Coconut Chicken Rice Bowl: Add chopped jalapeños or sweet chili sauce for kick.
• Vegetarian Version: Replace chicken with tofu or a mix of your favorite vegetables.
• Curry Coconut Chicken Bowl: Stir in curry powder or paste while cooking for a rich, aromatic flavor.

Frequently Asked Questions

1. Can I use brown rice instead of jasmine rice?

Yes, but brown rice will require a longer cooking time. Adjust the liquid amounts accordingly by following the package instructions.

2. Can I freeze the Coconut Chicken Rice Bowl?

Yes! The components freeze well. Store them separately in an airtight container for up to 3 months. Reheat them before serving.

3. What can I use if I don’t have fish sauce?

Soy sauce can be used instead, although it will alter the flavor. Alternatively, you can look for vegetarian fish sauce options.

4. How can I make this dish gluten-free?

Use gluten-free soy sauce or tamari in place of regular soy sauce and fish sauce.

5. What’s a good side dish to serve with this bowl?

It pairs beautifully with a simple cucumber salad or spring rolls for added freshness.

Conclusion

This Coconut Chicken Rice Bowl not only teases your taste buds with its comforting flavors but also invites creativity in the kitchen. With its ease of preparation and adaptability, it stands as a perfect weeknight dinner or a meal for special occasions. Give this recipe a try, and you’ll discover a satisfying dish that will warm your heart and delight your family and friends. Happy cooking!

Coconut Chicken Rice Bowl

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• Author: lydia
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delightful dish combining tender chicken, fragrant jasmine rice, and colorful vegetables in creamy coconut milk.

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Ingredients

Scale 1x2x3x

• 2 cups jasmine rice
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges for serving

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Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. Combine the rinsed rice, coconut milk, and water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Let it sit, covered, for an additional 10 minutes.
3. Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
4. Add minced garlic and grated ginger to the skillet, sauté for 1 minute until fragrant. Pour in soy sauce, fish sauce, and brown sugar, mixing well.
5. Add sliced bell pepper, sugar snap peas, and shredded carrots. Stir-fry for 3-4 minutes until tender but crisp. Return cooked chicken to the skillet and combine everything for another 2-3 minutes.
6. Fluff the coconut rice and serve topped with coconut chicken and vegetables, sprinkle with fresh cilantro, and provide lime wedges.

Notes

Serve warm with lime wedges for an added fresh flavor. Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 4g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 95mg