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Coconut Chicken Rice Bowl features a handful of ingredients that work together to create a symphony of flavors. Each component is carefully selected to ensure that the dish is not only delicious but also balanced in taste and texture.

Coconut Chicken Rice Bowl

Indulge in a tropical delight with this Coconut Chicken Rice Bowl! Made with fragrant jasmine rice cooked in creamy coconut milk and chicken broth, this dish is super comforting. Juicy, marinated chicken thighs are seared to perfection and served with a flavorful sauce. Top with fresh cilantro, lime wedges, and optional sliced cucumbers and radishes for a refreshing twist. Perfect for a cozy dinner or a delicious meal prep idea! Enjoy every bite!
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Ingredients
  

1 cup jasmine rice, rinsed

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 lb boneless, skinless chicken thighs

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon lime juice

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon vegetable oil

1 teaspoon ground coriander

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced cucumbers and radishes (optional, for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, fish sauce, lime juice, garlic, ginger, and ground coriander. Add the chicken thighs and coat well. Let it marinate for at least 30 minutes, or refrigerate for up to 2 hours.

    Cook the Rice: In a medium saucepan, add rinsed jasmine rice, coconut milk, and chicken broth. Bring to a simmer over medium heat. Once simmering, reduce heat to low, cover, and cook for about 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.

      Cook the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken and let it rest for a couple of minutes before slicing.

        Make the Sauce: In the same skillet, add the reserved marinade and cook for about 2-3 minutes until slightly thickened.

          Assemble the Bowl: Fluff the coconut rice with a fork and divide it among serving bowls. Top with sliced chicken and drizzle the sauce over it. Garnish with fresh cilantro, lime wedges, and sliced cucumbers and radishes if using.

            Serve: Enjoy your Coconut Chicken Rice Bowl warm, with additional lime wedges on the side for an extra zesty kick!

              Prep Time: 15 mins | Total Time: 1 hr | Servings: 4