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In today's fast-paced world, finding time to prepare nutritious meals can be a challenge. Enter the Coconut Chicken Rice Bowl—a delightful dish that combines the rich flavors of coconut milk with tender chicken and vibrant vegetables. This recipe not only satisfies your taste buds but also provides a balanced meal that’s perfect for busy weeknights. The fusion of flavors in this bowl makes it a beloved choice for families and foodies alike, drawing inspiration from tropical cuisines that celebrate freshness and simplicity. Easy to prepare and packed with nutrients, the Coconut Chicken Rice Bowl is a meal that you’ll want to add to your regular rotation.

Coconut Chicken Rice Bowl

Looking for a quick, nutritious meal? Try this Coconut Chicken Rice Bowl! This easy recipe combines tender chicken, creamy coconut milk, and colorful vegetables over fragrant jasmine rice. Perfect for busy weeknights or impressing guests, it's a dish bursting with tropical flavors. Ready in under an hour, you’ll enjoy every delicious bite. Don’t forget to customize it to your taste! #CoconutChicken #RiceBowl #HealthyEating #WeeknightDinner #EasyRecipes #TropicalFlavors #Foodie
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Ingredients
  

1 cup jasmine rice

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 lb chicken thighs, boneless and skinless

2 tablespoons coconut oil

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

2 cloves garlic, minced

1 inch piece ginger, grated

1 medium red bell pepper, sliced

1 medium carrot, julienned

1 cup snow peas

1/4 cup cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Salt and pepper to taste

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with salt and pepper. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

      Cook the Chicken: Add the chicken thighs to the skillet. Cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

        Stir-fry the Vegetables: In the same skillet, add sliced bell pepper, julienned carrot, and snow peas. Stir-fry for about 3-4 minutes until they are vibrant and slightly tender.

          Combine Flavors: In a small bowl, mix together the soy sauce, fish sauce, and brown sugar. Pour this sauce over the vegetables in the skillet and toss to coat. Cook for an additional 2 minutes.

            Assemble the Bowl: Fluff the coconut rice with a fork and divide it among serving bowls. Top with sliced chicken and the stir-fried vegetables. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings