Coconut Chicken Bowl (Printable Version)

Jasmine rice and chicken come together in coconut milk, topped off with lime and herbs for a fun, flavorful bowl everyone will love.

# What You'll Need:

→ Main Ingredients

01 - 1 cup chicken broth
02 - 14 ounce can coconut milk
03 - 1 cup jasmine rice
04 - 1 pound boneless, skinless chicken thighs

→ Sauce & Seasonings

05 - 1 tablespoon vegetable oil
06 - Salt, to taste
07 - Black pepper, to taste
08 - 1 tablespoon brown sugar
09 - 1 tablespoon soy sauce
10 - 2 cloves garlic, minced
11 - 1 inch fresh ginger, grated

→ Garnishes & Serving

12 - Lime wedges
13 - 2 green onions, thinly sliced
14 - Fresh cilantro, chopped

# Step-by-Step Guide:

01 - Sprinkle chopped cilantro and sliced green onions on top. Toss in some lime wedges alongside to finish up.
02 - Spoon your rice into bowls first. Layer those chicken slices on the rice and pour some warm coconut broth over everything.
03 - Take the cooked chicken out of the pan and let it sit a few minutes to cool. Cut it up into little chunks.
04 - Add brown sugar, coconut milk, chicken broth, and soy sauce into the pan. Keep things on a gentle bubble and drop the heat. Let it cook for 15 to 20 minutes until the chicken's nice and soft and totally done.
05 - Toss in grated ginger and minced garlic with the chicken, then stir for about a minute until your kitchen smells awesome.
06 - Start with a big saucepan and heat up the oil over medium-high. Sprinkle salt and pepper on the chicken, then brown each side for 4 or 5 minutes until it gets a great color.
07 - Measure out your rice, then rinse in cold water until it’s clear. Put the rice in a medium pot with 1 1/2 cups water. Turn the heat up to boil, then bring it to a simmer, cover, and cook for 15 minutes on low.

# Additional Notes:

01 - Toss in sliced bell peppers or broccoli with the coconut mix for more color and nutrition.
02 - Want it spicy? Add a few chili flakes or some chopped up chilies, however hot you like.
03 - Extra food? Pop leftovers into a sealed container and keep in the fridge for about three days.

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