Description
This Creamy Coconut Chicken Rice Bowl combines tender chicken, vibrant vegetables, and fragrant jasmine rice cooked in coconut milk. The dish features a rich, creamy coconut sauce flavored with soy, fish sauce, lime juice, and brown sugar, topped with fresh cilantro and crunchy roasted peanuts for texture and brightness. It’s a comforting yet fresh meal that’s perfect for a weeknight dinner.
Ingredients
Scale
Rice
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk (divided: 1/2 can for rice, remaining for sauce)
- 1 cup water
Chicken and Vegetables
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
Sauce and Garnish
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
Instructions
- Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, half of the coconut milk, and water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid fully absorbed. Fluff with a fork and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove from skillet and set aside.
- Sauté aromatics: In the same skillet, add diced onion, minced garlic, and minced ginger. Sauté for about 3 minutes until the onion is translucent and fragrant.
- Cook vegetables: Add the sliced red bell pepper and broccoli florets to the skillet. Cook for another 3-4 minutes until tender yet still crisp.
- Prepare the sauce: Stir in the remaining coconut milk, soy sauce, fish sauce, lime juice, and brown sugar. Mix well and bring to a gentle simmer.
- Combine chicken and sauce: Return the cooked chicken to the skillet, stirring to coat with the creamy coconut sauce. Let simmer for 2 more minutes to ensure the chicken is heated through and flavors meld.
- Assemble the bowl: Serve the creamy coconut chicken over the jasmine rice. Garnish with fresh chopped cilantro and roasted peanuts for texture and flavor contrast.
Notes
- Rinsing the rice removes excess starch, helping keep the grains separate and fluffy.
- Adjust the salt and fish sauce according to your taste preference; fish sauce can be strong.
- For a spicier kick, add sliced chili peppers or a dash of chili flakes when sautéing the aromatics.
- The peanuts add a nice crunchy texture; alternatively, use cashews or almonds.
- This dish can be made gluten-free by using gluten-free soy sauce.
