Description
A delicious and simple Coconut Chicken Rice Bowl recipe featuring tender chicken, vibrant vegetables, and creamy coconut rice.
Ingredients
Scale
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- While the rice is cooking, in a medium bowl, mix together the chicken, soy sauce, lime juice, honey, garlic powder, ginger powder, salt, and black pepper. Let it marinate for about 10 minutes.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
- Add the broccoli and red bell pepper to the skillet with the chicken. Cook for an additional 3-5 minutes, or until the vegetables are tender-crisp.
- Fluff the coconut rice with a fork and divide it among serving bowls. Top with the chicken and vegetable mixture. Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the chicken marinade.
- Substitute the chicken thighs with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg