Name: Coconut Chicken Rice Bowl
Ingredients: 2 cups (400g) jasmine rice, rinsed until water runs clear; 1 can (13.5 oz/400ml) full-fat coconut milk; 1 cup (240ml) water; 1 teaspoon salt; 1 tablespoon lime zest; 1.5 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons soy sauce; 1 tablespoon honey; 1 teaspoon curry powder; 2 cups mixed vegetables (bell peppers, snow peas, carrots); 3 green onions, sliced; 1/4 cup fresh cilantro, chopped; 2 tablespoons toasted coconut flakes; Lime wedges for serving

Description

Savor the tropical flavors with this Coconut Chicken Rice Bowl! A quick, healthy mix of rich coconut, tender chicken, and zesty lime. Dive in now!

Ingredients

Scale

2 cups (400g) jasmine rice, rinsed until water runs clear
1 can (13.5 oz/400ml) full-fat coconut milk
1 cup (240ml) water
1 teaspoon salt
1 tablespoon lime zest
1.5 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon curry powder
2 cups mixed vegetables (bell peppers, snow peas, carrots)
3 green onions, sliced
1/4 cup fresh cilantro, chopped
2 tablespoons toasted coconut flakes
Lime wedges for serving

Instructions

Combine rinsed rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, keep covered for 10 minutes, then add lime zest and fluff with a fork.
While rice cooks, combine chicken pieces with garlic, ginger, soy sauce, honey, and curry powder in a bowl. Mix well and let marinate for 15-30 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 2-3 minutes on one side until golden. Flip and cook another 3-4 minutes until cooked through (165°F internal temperature). Transfer to a plate and cover loosely with foil.
In the same pan, add mixed vegetables with a splash of water. Stir-fry for 2-3 minutes until crisp-tender. Season with a pinch of salt.
Divide coconut rice among four serving bowls. Top with chicken and vegetables. Garnish with green onions, cilantro, and toasted coconut flakes. Serve with lime wedges on the side.