Savory Coconut Chicken Rice Bowl That Feeds Your Soul

Enjoy the Coconut Chicken Rice Bowl, a nourishing dish combining coconut goodness and vibrant veggies—perfect for satisfying your cravings.

Print Pin

Course: Main Dishes

Cuisine: Asian, Tropical

Keyword: Coconut Chicken Rice Bowl, comfort food, Easy Dinner, Healthy Dinner, Quick Meal, Tropical Recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Calories: 450kcal

1 cup Jasmine rice The star of the bowl, providing a fragrant base.
1.5 cups Coconut milk Adds a rich, creamy flavor that defines this Coconut Chicken Rice Bowl.
1.5 cups Water Essential for cooking the rice to perfection.

1 pound Boneless, skinless chicken thighs Tender and juicy, ideal for absorbing the dish's flavors.
2 tablespoons Olive oil For sautéing, giving your chicken a lovely golden hue.
2 cloves Garlic Freshly minced to bring a burst of savory goodness.
1 tablespoon Ginger Grated for a spicy kick that complements the coconut.

1 tablespoon Soy sauce Adds a salty depth to balance the sweetness of the coconut.
1 tablespoon Fish sauce A little goes a long way in enhancing the umami flavor.
1 tablespoon Brown sugar Contributes a touch of sweetness that rounds out the dish.
1 medium Red bell pepper Sweet and colorful, adding crunch and vibrancy.
1 cup Sugar snap peas Crisp and fresh, for a delightful texture.
½ cup Shredded carrots Bright and sweet, bringing added color and nutrition.
¼ cup Fresh cilantro A fragrant herb to elevate your dish just before serving.
Salt and pepper Simple seasonings to taste, enhancing all the flavors.

4 wedge Lime A zesty squeeze right before enjoying brightens up the whole experience!

Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with coconut milk and water. Bring to a boil, then simmer on low for 15 minutes, and let sit covered for 10 minutes.
Season chicken thighs with salt and pepper. In a skillet, heat olive oil over medium-high heat. Cook chicken for 5-7 minutes until golden brown and cooked through, then remove and set aside.
In the same skillet, sauté garlic and ginger over medium heat for 1 minute until fragrant and golden.
Add soy sauce, fish sauce, and brown sugar to the skillet, stirring until sugar dissolves. Allow to simmer.
Add red bell pepper, sugar snap peas, and shredded carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Return chicken to the skillet and toss in the sauce with veggies for 2-3 minutes.
Fluff the rice with a fork and divide into servings. Top with chicken and vegetable mixture.
Garnish with cilantro and serve with lime wedges on the side.

Ensure to rinse rice well to avoid a gummy texture. Adjust soy and fish sauce to your taste preference.