Coconut Chicken Rice Bowl (Print Version)
# Ingredients:
→ Main
01 -
A pinch or two of salt, as needed
02 -
2.5 cm piece of fresh ginger, grated down
03 -
Black pepper, however much you like
04 -
2 garlic cloves, finely chopped
05 -
15 ml soy sauce
06 -
450 g boneless, skinless chicken thighs
07 -
400 ml coconut milk
08 -
1 cup (180 g) jasmine rice
09 -
1 tablespoon (15 ml) vegetable oil
10 -
15 g brown sugar
11 -
240 ml chicken broth
→ For Garnish and Serving
12 -
Lime wedges
13 -
Handful of chopped fresh cilantro
14 -
2 green onions, sliced up thin
# Instructions:
01 -
Toss on some cilantro and sliced green onions. Pop a few lime wedges on the side and you're good to go.
02 -
Spoon the rice into bowls. Lay the sliced chicken on top and pour that tasty coconut sauce right over everything.
03 -
Let the chicken sit out for a few minutes so it rests, then cut it up into small bites.
04 -
Add in the coconut milk, chicken broth, brown sugar, and soy sauce. Give it a good stir. Let it bubble gently on low for around 15-20 minutes so the chicken gets nice and tender.
05 -
Throw in the chopped garlic and grated ginger with your chicken. Mix it around for about 60 seconds till it smells great.
06 -
Pour oil into a big saucepan and heat it up over medium-high. Sprinkle chicken with pepper and salt. Brown each side for about 4-5 minutes so it gets a bit of color.
07 -
Mix the rice with 375 ml water in a medium pot. Crank up the heat till it boils, then lower it, cover up, and leave it for 15 minutes for all the water to soak in and the rice to go soft.
08 -
Give the jasmine rice a good rinse with cold water until it's clear. This gets rid of all the excess starch.
# Notes:
01 -
Try tossing in some broccoli or bell peppers into the coconut mix to boost both the color and nutrition.
02 -
If you want it spicy, add fresh chili slices or a sprinkle of chili flakes when you make the sauce.
03 -
Pop any leftovers into a sealed container and keep them in the fridge for three days, max.