Coconut Chicken Bowl (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup chicken broth
02 -
14 ounce can coconut milk
03 -
1 cup jasmine rice
04 -
1 pound boneless, skinless chicken thighs
→ Sauce & Seasonings
05 -
Salt, to taste
06 -
1 tablespoon brown sugar
07 -
1 inch fresh ginger, grated
08 -
Black pepper, to taste
09 -
2 cloves garlic, minced
10 -
1 tablespoon soy sauce
11 -
1 tablespoon vegetable oil
→ Garnishes & Serving
12 -
Lime wedges
13 -
Fresh cilantro, chopped
14 -
2 green onions, thinly sliced
# How to Make It:
01 -
Scoop cooked jasmine rice into each bowl. Layer on the warm sliced chicken and spoon plenty of that coconutty broth over everything.
02 -
Take the chicken out of the pot and give it a few minutes to sit. Chop or slice into small chunks.
03 -
Pour in the chicken broth, coconut milk, soy sauce, and brown sugar all at once. Let the mixture gently bubble on low heat for about 15 to 20 minutes until the chicken turns nice and soft.
04 -
Toss the minced garlic and grated ginger into the same pan as the chicken and stir for about a minute. You'll know it's good when you smell all that goodness.
05 -
Pour some vegetable oil into a big pan and let it heat up over medium-high. Sprinkle on some salt and pepper, then brown the chicken thighs for 4 or 5 minutes per side until they're looking golden.
06 -
Rinse jasmine rice with cold water till it’s no longer cloudy. Dump it into a pot with 1 1/2 cups of water. Crank up the heat and let it boil, then turn it down low, slap on the lid, and let it do its thing for 15 minutes.
07 -
Sprinkle green onions and fresh cilantro all over. Pass some lime wedges on the side so everyone can squeeze their own.
# Additional Tips:
01 -
For a pop of color and extra vitamins, toss a handful of broccoli florets or bell pepper strips into the coconut broth.
02 -
Want it spicier? Mix in some chili flakes or throw in fresh chilies to your liking.
03 -
Keep leftovers in a sealed container in your fridge and they’ll be good for about three days.