Go Back
Coconut Chicken Rice Bowl

One-Bowl Coconut Chicken Rice Bowl Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 cup jasmine rice, rinsed
  • 1 (13.5-ounce) can coconut milk, divided
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tablespoon vegetable oil
  • 1 tablespoon lime juice
  • Toppings: sliced cucumber, shredded carrot, cilantro, chopped peanuts, chili flakes

Method
 

  1. Combine rice, 1 cup coconut milk, water, and salt in a saucepan. Bring to a boil, then simmer covered for 15 minutes. Rest off heat for 10 minutes.
  2. Mix soy sauce, honey, garlic, and ginger. Coat chicken thighs in the mixture. Heat oil in a skillet and cook chicken for about 6 minutes per side until browned and cooked through.
  3. Whisk remaining coconut milk with lime juice and a pinch of salt for the drizzle.
  4. Let chicken rest 5 minutes, then slice against the grain.
  5. Fluff rice into bowls, top with chicken, add fresh toppings, and spoon coconut drizzle over everything. Serve with lime wedges.

Notes

The rice needs those 10 minutes of resting off the heat to finish steaming without burning. If the coconut milk separates in the can, stir it until smooth before measuring.