Coconut Chicken Rice Bowl (Print View)

Rich coconut chicken over fragrant rice with crisp vegetables and fresh herbs.

# What You Need:

→ Proteins

01 - 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces

→ Marinade

02 - 1 tbsp soy sauce (gluten-free if needed)
03 - 1 tsp grated ginger
04 - 1 tsp garlic, minced

→ Sauce

05 - 1 can (13.5 oz) coconut milk
06 - 1 tbsp fish sauce
07 - 2 tbsp lime juice
08 - 1 tbsp brown sugar
09 - 1 tsp curry powder (optional for a flavor boost)
10 - Salt & pepper, to taste

→ Rice

11 - 1 1/4 cups jasmine or basmati rice
12 - 2 cups water
13 - Pinch of salt

→ Vegetables & Garnish

14 - 1 red bell pepper, thinly sliced
15 - 1 cup sugar snap peas, trimmed
16 - 2 spring onions, sliced
17 - 2 tbsp fresh cilantro, chopped
18 - 1 tbsp toasted coconut flakes (optional)

# How-To Steps:

01 - In a bowl, combine chicken pieces with soy sauce, grated ginger, and garlic. Let sit for 10-15 minutes to absorb flavors.
02 - Rinse rice until water runs clear. In a saucepan, bring water and salt to a boil. Add rice, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff with a fork before serving.
03 - In a large skillet over medium-high heat, add a splash of oil. Add marinated chicken and cook until lightly browned, approximately 4-5 minutes.
04 - Stir in bell pepper and snap peas. Cook for 2-3 minutes until vegetables begin to soften.
05 - Pour in coconut milk, fish sauce, lime juice, brown sugar, and curry powder. Mix well and bring to a gentle simmer. Cook for another 8-10 minutes, until chicken is cooked through and sauce thickens slightly. Season with salt and pepper to taste.
06 - Divide steamed rice between bowls. Top generously with creamy coconut chicken and vegetables. Garnish with spring onions, cilantro, and toasted coconut flakes if desired.

# Expert Hints:

01 -
  • The sauce becomes this velvety magic that you'll want to eat with a spoon
  • Everything cooks in one pan so cleanup is practically nonexistent
  • It tastes like something from a restaurant but comes together in under an hour
02 -
  • The sauce will look thin at first but it thickens as it simmers so don't panic
  • Coconut milk can separate if you boil it too hard so keep it to a gentle simmer
  • Fish sauce is the secret ingredient that makes people ask what's in this
03 -
  • Leftovers are actually better the next day when the flavors have had time to marry
  • If the sauce is too thick, splash in a little water or coconut milk before serving

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