Thai Chicken Coconut Bowl (Printer View)

Creamy coconut rice paired with seasoned chicken and fresh vegetables in a fragrant Thai-inspired bowl.

# Components:

→ Coconut Rice

01 - 1 cup jasmine rice, rinsed
02 - 1 cup full-fat coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt

→ Chicken

05 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
06 - 1 tablespoon vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce, gluten-free preferred
11 - 1 teaspoon brown sugar
12 - 1/2 teaspoon ground white pepper
13 - Juice of 1 lime

→ Vegetables and Herbs

14 - 1 red bell pepper, thinly sliced
15 - 1 cup sugar snap peas, trimmed
16 - 1 medium carrot, julienned
17 - 1/2 cup fresh cilantro, chopped
18 - 1/4 cup fresh Thai basil leaves, torn
19 - 2 green onions, thinly sliced
20 - 1 red chili, thinly sliced, optional

→ Garnish

21 - 1/4 cup roasted peanuts, chopped
22 - Lime wedges

# Method:

01 - Combine jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 18 minutes until rice is tender and liquid is absorbed. Remove from heat and rest for 5 minutes. Fluff with a fork.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring frequently, until golden and cooked through, approximately 6 to 7 minutes. Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice. Toss to coat chicken evenly. Remove from heat.
03 - Blanch sugar snap peas and julienned carrots in boiling water for 1 minute. Drain and rinse under cold water to maintain crispness. Keep bell pepper raw for textural contrast.
04 - Divide coconut rice evenly among 4 bowls. Top each portion with seasoned chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot.
05 - Sprinkle each bowl with fresh cilantro, torn Thai basil, sliced green onion, and optional sliced red chili. Top with chopped roasted peanuts and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything comes together in under an hour, but tastes like you spent all day in the kitchen.
  • The coconut rice alone is worth making twice, it's silky and just sweet enough to balance the savory chicken.
  • You get crunch, creaminess, and bright herbal notes all in one bowl without any fancy techniques.
  • It's naturally gluten-free and easy to make vegetarian, so it works for almost any crowd.
02 -
  • Don't lift the lid while the rice is cooking or you'll let out all the steam and end up with crunchy, undercooked grains.
  • If you add the lime juice too early while cooking the chicken, it can make the meat tough, so stir it in right at the end.
  • Blanching the vegetables for more than a minute turns them mushy, so set a timer and have that ice bath ready.
03 -
  • Toast the jasmine rice in a dry pan for two minutes before cooking it with coconut milk, it adds a subtle nutty depth.
  • Use kitchen shears to slice the green onions and herbs, it's faster and keeps your cutting board from getting cluttered.
  • If your coconut milk has separated in the can, whisk it smooth before measuring, or you'll end up with uneven creaminess in the rice.
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