Description
This Coconut Chicken Rice Bowl is my go-to for a quick, tropical escape on a plate. Juicy chicken thighs soak up a coconut milk marinade, then get cozy with fluffy jasmine rice and a creamy, zesty sauce. I’ve been making this for years (after a soupy first attempt!), and it’s a family hit every time. Ready in 30 minutes, it’s perfect for busy nights or when you want a dish that feels like a mini-vacation.
Ingredients
I’m all about fresh, quality ingredients for my Coconut Chicken Rice Bowl—they make the dish sing. Here’s what I use, with my personal picks. (Full-fat coconut milk is a must, trust me!)
Chicken and Marinade
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1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces (thighs are juicier!)
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1/2 cup (120ml) full-fat coconut milk, for rich flavor
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2 tablespoons (30ml) soy sauce, for that umami kick
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1 tablespoon (15g) brown sugar, to balance the spices
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1 teaspoon (5g) ground turmeric, for color and warmth
Rice and Sauce
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1.5 cups (300g) jasmine rice, rinsed (love its floral vibe)
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1 can (400ml) full-fat coconut milk, for rice and sauce
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1 cup (240ml) chicken broth, to boost flavor
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1 tablespoon (15ml) lime juice, freshly squeezed for zing
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2 cloves garlic, minced (I sneak in an extra)
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1 tablespoon (15g) fresh ginger, grated (fresh only, please!)
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1 small red chili, finely chopped (optional for heat)
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2 tablespoons (30ml) vegetable oil, for cooking
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1/4 cup (15g) fresh cilantro, chopped (or parsley if cilantro’s not your jam)
Instructions
Here’s how I make my Coconut Chicken Rice Bowl, like I’m telling a friend. These steps are foolproof with my little tricks tossed in.
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Marinate the Chicken: Mix chicken, 1/2 cup coconut milk, soy sauce, brown sugar, and turmeric in a bowl. Let it sit 15 minutes (or up to 2 hours in the fridge). I rushed this once, and the Coconut Chicken Rice Bowl wasn’t the same—don’t skip it!
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Cook the Rice: Rinse jasmine rice until water runs clear. In a pot, combine rice, 1 cup coconut milk, and chicken broth. Boil, then simmer 15 minutes until fluffy. I fluff it with a fork for lightness.
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Cook the Chicken: Heat oil in a skillet over medium. Add garlic, ginger, and chili (if using); cook 1 minute. Add chicken and cook 8-10 minutes until golden. I check by slicing—juices should be clear.
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Make the Sauce: Pour in remaining coconut milk and lime juice. Simmer 5 minutes until thickened. I tweak with salt or lime for that perfect Coconut Chicken Rice Bowl zing.
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Assemble and Serve: Scoop rice into bowls, top with chicken and sauce, and sprinkle cilantro. I add a lime wedge for extra flair—my kids fight over the sauce!
Notes
Here’s the real talk from making this Coconut Chicken Rice Bowl a ton: rinse the rice to avoid a gummy mess. If spice isn’t your thing, skip the chili—I learned this after my kids revolted! Marinate longer for super tender chicken (overnight’s awesome). (Oh, and don’t use powdered ginger—it’s a letdown compared to fresh.)
Equipment: Large skillet, medium pot, cutting board, knife, measuring cups and spoons
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Coconut Chicken Rice Bowl, easy dinner, tropical recipe, weeknight meal, gluten-free