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Coconut Chicken Rice Bowl

This Coconut Chicken Rice Bowl features tender chicken cooked in a creamy coconut sauce, served over fluffy rice and topped with fresh herbs and veggies for a delightful and nutritious meal. Perfect for a quick weeknight dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4 People
Calories 480 kcal

Equipment

  • 1 large skillet
  • 1 rice cooker or saucepan
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 1 lb boneless, skinless chicken thighs (or breasts)
  • 1 cup jasmine rice Rinse under cold water until clear.
  • 1 can (14 oz) coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (optional) Optional ingredient for added flavor.
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon vegetable oil
  • 1 cup bell peppers, sliced (any color)
  • 1 cup snap peas
  • 2 green onions, chopped
  • to taste salt
  • to taste pepper
  • Fresh cilantro for garnish

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
  • Cook the rice according to package instructions in your rice cooker or a saucepan.
  • While the rice is cooking, heat the vegetable oil in a large skillet over medium heat.
  • Season the chicken with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
  • Add the sliced bell peppers and snap peas, stirring until slightly softened (about 2-3 minutes).
  • Pour in the coconut milk, soy sauce, and fish sauce (if using). Stir to combine and return the chicken to the skillet.
  • Simmer for 5-7 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly.
  • Fluff the cooked rice and portion it into four bowls.
  • Top each bowl with the coconut chicken and vegetable mixture, and garnish with chopped green onions and fresh cilantro.

Notes

For added spice, consider adding a splash of sriracha or red pepper flakes.
This dish pairs well with lime wedges for a zesty finish.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving.