Coconut Chicken Bowl (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup chicken broth
02 -
14 ounce can coconut milk
03 -
1 cup jasmine rice
04 -
1 pound boneless, skinless chicken thighs
→ Sauce & Seasonings
05 -
Black pepper, to taste
06 -
Salt, to taste
07 -
1 tablespoon vegetable oil
08 -
1 inch fresh ginger, grated
09 -
2 cloves garlic, minced
10 -
1 tablespoon brown sugar
11 -
1 tablespoon soy sauce
→ Garnishes & Serving
12 -
Lime wedges
13 -
Fresh cilantro, chopped
14 -
2 green onions, thinly sliced
# Steps to Follow:
01 -
Scatter chopped cilantro and green onions over everything. Pop some lime wedges on the side whenever you're ready to eat.
02 -
Spoon the jasmine rice into bowls first. Layer on the sliced chicken, then pour over some of the rich coconut broth.
03 -
Take the chicken out of your pan and give it a little break to cool off. Slice it up into nice, bite-sized pieces.
04 -
Add in your brown sugar, soy sauce, chicken broth, and coconut milk. Once it gets bubbly, turn the heat down low and keep it going for about 15-20 minutes until the chicken gets super soft.
05 -
Toss in the garlic and ginger and give it a quick stir with the chicken. Let everything cook together for a minute or so, just long enough to smell amazing.
06 -
Warm up some oil in a big pan over medium-high heat. Sprinkle your chicken with a little salt and pepper, then cook each side for around 4-5 minutes till both sides have a golden edge.
07 -
Wash your jasmine rice with cold water until it’s not cloudy. In a pot, combine the rinsed rice and 1 1/2 cups of water. Crank up the heat until it hits a boil, lower it a ton, cover up, and let it chill out for 15 minutes.
# Additional Tips:
01 -
You can toss in chopped veggies like broccoli or bell peppers to the coconut base for more nutrients and color.
02 -
If you like things hot, add chili flakes or fresh chili to bump up the heat.
03 -
Just put any leftovers in a sealed container—keep them in the fridge up to three days.