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Coconut Chicken Rice Bowl with creamy orange chicken, white rice, and fresh cilantro in a black rimmed bowl.
Reda

Coconut Chicken Rice Bowl

Tender coconut-lime chicken over fragrant jasmine rice with a silky coconut sauce that comes together in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
For the Sauce
  • 1 can full-fat coconut milk 13.5 oz, shaken well
  • 2 tbsp fish sauce
  • 2 tbsp lime juice freshly squeezed, about 1 lime
  • 1 tbsp brown sugar packed
  • 1 tsp lime zest from the same lime
For Serving
  • 1.5 cups jasmine rice cooked according to package directions
  • 0.25 cup fresh cilantro roughly chopped
  • 1 red chili thinly sliced, optional

Equipment

  • Large skillet
  • Medium Saucepan with Lid
  • Microplane or fine grater

Method
 

Prep
  1. Pat the chicken thighs dry with paper towels. Cut into 1-inch pieces and season all over with salt and pepper. Start your rice now so it's ready when the chicken is done.
  2. Heat the oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until deeply golden on the first side. Flip and cook 3-4 minutes more until browned and cooked through. Transfer to a plate.
  3. Reduce heat to medium. Add the garlic and ginger to the same skillet and cook for 30 seconds until fragrant, scraping up any browned bits from the bottom.
  4. Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir well and bring to a gentle simmer. Cook for 5-6 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
  5. Return the chicken and any accumulated juices to the skillet. Simmer for 2-3 minutes until the chicken is heated through and glazed with sauce. Stir in the lime zest and remove from heat.
  6. Divide the rice among bowls. Spoon the coconut chicken and plenty of sauce over top. Garnish with cilantro and sliced chili if using. Serve immediately.

Notes

Chicken thighs stay juicier than breasts, but either works. Make the sauce base a day ahead and refrigerate, then reheat and add freshly cooked chicken. For a vegetarian version, swap in firm tofu pressed for 20 minutes and increase the fish sauce to 3 tablespoons.