Coconut Chicken Bowl (Printable Version)
# What You'll Need:
→ Main
01 -
Salt to taste
02 -
Black pepper as needed
03 -
1 tablespoon (15 ml) vegetable oil
04 -
2.5 cm chunk fresh ginger, grated
05 -
2 garlic cloves, minced
06 -
15 g brown sugar
07 -
15 ml soy sauce
08 -
240 ml chicken broth
09 -
400 ml coconut milk
10 -
1 cup (180 g) jasmine rice
11 -
450 g chicken thighs, boneless and skinless
→ For Garnish and Serving
12 -
Lime wedges
13 -
Fresh cilantro, chopped
14 -
2 green onions, thinly sliced
# How to Make It:
01 -
Sprinkle green onions and cilantro on top. Squeeze lime wedges if you like. Serve and dig in.
02 -
Spoon the rice into bowls. Layer on the sliced chicken and pour some of that coconut sauce over everything.
03 -
Let the chicken chill for a few minutes off the heat. Then cut it up into pieces that’ll fit on your spoon or fork.
04 -
Mix in coconut milk, chicken broth, soy sauce, and brown sugar. Keep it on low heat and let things bubble gently for about 15-20 minutes—make sure the chicken is cooked and nice and soft.
05 -
Drop garlic and ginger into the pan along with the chicken. Stir for a bit, maybe a minute, till it smells amazing.
06 -
Warm up the oil in your big saucepan over medium-high. Take your chicken thighs, sprinkle salt and pepper, then cook each side for around 4-5 minutes till they’re golden.
07 -
Toss the washed rice into a pot with 375 ml water. Bring it up to a boil, turn down to low, cover, and let it gently cook for 15 minutes. When it’s soft and all the water’s gone, it’s done.
08 -
Wash the jasmine rice under running cold water. Keep going until the water looks clear so you get rid of the extra starch.
# Additional Tips:
01 -
Want more veggies? Throw some broccoli or bell peppers into the coconut sauce for a boost of color and health.
02 -
Craving more spice? Drop in a handful of chili flakes or some sliced fresh chilies to heat things up.
03 -
Keep any leftovers in a sealed container in your fridge. They’ll last about three days.