Description
A delightful dish combining tender chicken, fragrant jasmine rice, and colorful vegetables in creamy coconut milk.
Ingredients
Scale
- 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
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- 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.
- 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.
- 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.
- 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.
- 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