Description
This comforting coconut chicken rice bowl blends tender chicken thighs in a rich, creamy coconut sauce with jasmine rice and fresh veggies like cucumber and carrots. It’s zesty, aromatic, and perfect for meal prep or weeknight dinners.
Ingredients
Scale
- 1 cup jasmine rice, cooked
- 1 pound boneless, skinless chicken thighs
- 1 cup full-fat coconut milk
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 lime, juiced
- 1 small cucumber, thinly sliced
- 1/2 cup shredded carrots
- A handful of fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook jasmine rice according to package instructions and set aside.
- In a bowl, combine chicken thighs with soy sauce, garlic, ginger, lime juice, salt, and pepper. Marinate for 15 minutes.
- Heat olive oil in a non-stick skillet over medium-high heat. Add marinated chicken and sear until golden, about 3–4 minutes per side.
- Pour in coconut milk and stir gently. Reduce heat and simmer for 10 minutes until sauce thickens slightly and chicken is cooked through.
- Adjust seasoning if needed. Garnish with chopped cilantro.
- Assemble bowls with rice at the bottom, topped with coconut chicken, cucumber slices, shredded carrots, and lime wedges.
Notes
- Use pre-shredded carrots to save prep time.
- Add chili flakes or sriracha for a spicy twist.
- Tofu or chickpeas can be used as a vegetarian alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: coconut chicken rice bowl, easy coconut chicken, rice bowl recipe, asian rice bowl, creamy coconut chicken