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Coconut Chicken Rice Bowl

Dive into this delicious Coconut Chicken Rice Bowl, a flavorful dish that combines tender chicken thighs with aromatic coconut rice. Made with jasmine rice, creamy coconut milk, and savory chicken broth, this recipe is quick and easy to prepare. Add colorful veggies like red bell pepper and snap peas for a nutritious boost. Top with fresh cilantro and a squeeze of lime for the perfect finish. A delightful meal for any night of the week!
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Ingredients
  

2 cups jasmine rice

1 can (13.5 oz) coconut milk

1 ½ cups chicken broth

1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)

2 tablespoons soy sauce

1 tablespoon fish sauce

2 cloves garlic (minced)

1 tablespoon ginger (grated)

2 tablespoons olive oil

1 red bell pepper (sliced)

1 cup snap peas

½ cup fresh cilantro (chopped)

Juice of 1 lime

Salt and pepper to taste

Sliced green onions for garnish

Instructions
 

Cook the Rice: In a medium saucepan, combine jasmine rice, coconut milk, and chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Chicken: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

      Cook the Chicken: Add the chicken thighs to the skillet and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Stir in soy sauce and fish sauce, allowing the flavors to meld for an additional 2 minutes.

        Add Vegetables: Toss in the sliced red bell pepper and snap peas, cooking for another 3-4 minutes until the vegetables are just tender but still vibrant.

          Combine Ingredients: Once the chicken and vegetables are well-mixed and heated through, remove from heat. Add the cooked coconut rice to the skillet. Drizzle lime juice and gently fold together until well combined. Adjust seasoning if necessary.

            Serve: Spoon the coconut chicken rice mixture into bowls. Top with fresh cilantro and sliced green onions for added flavor and texture.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4