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The Coconut Chicken Rice Bowl is a delightful dish that captivates the palate with its unique blend of flavors and textures. This vibrant bowl is a feast for the senses, marrying tender chicken thighs, aromatic jasmine rice, and fresh vegetables, all enveloped in a luxurious coconut milk sauce. Its roots are deeply entrenched in Southeast Asian cuisines, where coconut and rice are staples, reflecting not only the regional abundance of these ingredients but also the culinary traditions that celebrate their harmony.

Coconut Chicken Rice Bowl

Indulge in this delicious Coconut Chicken Rice Bowl that's perfect for dinner any night of the week! Featuring tender jasmine rice infused with creamy coconut milk and chicken broth, this dish is topped with marinated, pan-seared chicken thighs and vibrant vegetables like red bell pepper and snow peas. Fresh cilantro and lime juice finish it off for a burst of flavor. Simple to make and packed with taste, it’s a family favorite in no time!
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Ingredients
  

2 cups jasmine rice

1 can (14 oz) coconut milk

1 cup chicken broth

1 lb boneless, skinless chicken thighs, diced

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon turmeric powder

Salt and pepper to taste

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup snow peas, trimmed

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Sliced green onions (for garnish)

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

    Marinate the Chicken: In a bowl, combine the diced chicken, soy sauce, fish sauce, brown sugar, garlic powder, ginger powder, turmeric powder, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).

      Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated chicken, cooking until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

        Sauté the Vegetables: In the same skillet, add the sliced red bell pepper and snow peas. Stir-fry for 3-4 minutes until they are crisp-tender. Add the cooked chicken back into the pan and squeeze the lime juice over the top, stirring to combine.

          Assemble the Bowl: In serving bowls, place a generous portion of coconut rice at the bottom. Top with the sautéed coconut chicken and vegetables. Garnish with fresh cilantro and sliced green onions.

            Serve and Enjoy: Enjoy your Coconut Chicken Rice Bowl warm, relishing the creamy coconut rice paired with spicy, savory chicken and crisp vegetables!

              Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 4