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The Coconut Chicken Rice Bowl is a delightful dish that brings a burst of tropical flavors to your dining table. This savory meal combines tender chicken, aromatic rice cooked in creamy coconut milk, and vibrant vegetables, creating a harmonious blend that is both satisfying and nutritious. The unique fusion of coconut's sweetness with the savory notes of chicken and vegetables makes this dish a favorite among food enthusiasts, offering a wholesome and fulfilling meal option for any occasion.

Coconut Chicken Rice Bowl

Discover the ultimate Coconut Chicken Rice Bowl that brings a taste of the tropics to your kitchen! This recipe features aromatic jasmine rice cooked in creamy coconut milk and rich chicken broth, paired with tender, marinated chicken thighs and vibrant veggies. Ready in just 45 minutes, it's perfect for any night of the week. Garnish with fresh cilantro and lime for a zesty finish. Enjoy a satisfying bowl packed with flavor and nutrition!
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Ingredients
  

2 cups jasmine rice

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)

1 tablespoon ginger (minced)

4 cloves garlic (minced)

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

2 tablespoons lime juice

1 tablespoon vegetable oil

1 teaspoon turmeric powder

Salt and pepper to taste

1 cup shredded carrots

1 red bell pepper (sliced)

½ cup green onions (sliced)

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Rice: In a medium saucepan, combine jasmine rice, coconut milk, and chicken broth. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for an additional 5 minutes, then fluff with a fork.

    Prepare the Chicken Marinade: In a mixing bowl, combine minced ginger, minced garlic, soy sauce, fish sauce, brown sugar, lime juice, turmeric powder, salt, and pepper. Add the chicken pieces and stir well until the chicken is evenly coated. Allow marinating for at least 15 minutes.

      Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and sauté for about 5-7 minutes until the chicken is cooked through and caramelized on the edges.

        Sauté Vegetables: Add the shredded carrots and sliced red bell pepper to the skillet with the chicken. Stir fry for an additional 3-4 minutes, until the vegetables are tender yet crisp.

          Assemble the Bowl: Divide the coconut rice into serving bowls. Top with the coconut chicken and sautéed vegetables. Garnish with sliced green onions and fresh cilantro.

            Serve: Serve warm with lime wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4