Cooking Instructions

• Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 ½ cups of coconut milk and 1 ½ cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit, covered, for 10 minutes.
• Season the chicken thighs with salt and pepper to taste. Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5–7 minutes until golden brown and cooked through. Remove chicken from skillet.
• In the same skillet, add minced garlic and grated ginger. Sauté for 1 minute until fragrant and golden.
• Add soy sauce, fish sauce, and brown sugar to the skillet. Stir well and bring to a gentle simmer.
• Add red bell pepper, sugar snap peas, and shredded carrots into the sauce. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
• Return cooked chicken to the skillet, stir to coat with sauce and vegetables, and cook for an additional 2–3 minutes.
• Fluff the coconut rice gently with a fork, divide among serving bowls, and top with coconut chicken and sautéed vegetables.
• Sprinkle fresh cilantro on top and serve with lime wedges.