Go Back
The Coconut Chicken Rice Bowl is a delightful dish that marries the tropical essence of coconut with the aromatic spices of Southeast Asia. This recipe not only tantalizes your taste buds but also serves as a wholesome meal, making it a favorite amongst families and meal-preppers alike. The beauty of this dish lies in its harmonious balance of flavors, featuring tender chicken, creamy coconut milk, and vibrant vegetables, all served atop fluffy jasmine rice.

Coconut Chicken Rice Bowl

Discover the tropical flavors of the Coconut Chicken Rice Bowl, a delightful dish combining tender chicken, creamy coconut milk, and vibrant vegetables. Perfect for family dinners or meal prep, this bowl offers a harmonious blend of spices and wholesome ingredients served over fluffy jasmine rice. Enjoy a culinary experience that’s both comforting and nutritious! Try it today! #CoconutChicken #RiceBowl #HealthyMeals #EasyRecipes #MealPrep #TropicalFlavors #ComfortFood
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 tablespoon soy sauce

1 tablespoon fish sauce (optional)

2 tablespoons olive oil

1 tablespoon fresh ginger, minced

3 cloves garlic, minced

1 teaspoon turmeric powder

1 teaspoon ground cumin

Salt and pepper to taste

1 cup fresh vegetables (carrots, bell peppers, and snap peas, sliced)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prep the Chicken: In a bowl, season the chicken thighs with salt, pepper, turmeric, and cumin. Set aside to marinate for at least 15 minutes.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, chicken broth, and a pinch of salt. Bring it to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and keep covered.

      Sear the Chicken: In a large skillet or wok, heat the olive oil over medium-high heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant. Add the marinated chicken and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and let it rest for a few minutes before slicing.

        Stir-Fry the Vegetables: In the same skillet, add the sliced vegetables and stir-fry for about 5 minutes until they are just tender but still vibrant in color. You can add a splash of soy sauce and fish sauce to enhance the flavor.

          Assemble: Fluff the coconut rice with a fork and divide it into serving bowls. Top with sliced chicken and sautéed vegetables.

            Garnish and Serve: Finish with a sprinkle of fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4