Thai Chicken Coconut Bowl (Print View)

Creamy coconut rice topped with seasoned chicken, crisp vegetables, and fresh Thai herbs for a balanced aromatic meal.

# What You’ll Need:

→ 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
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

# Directions:

01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, until rice is tender and liquid is absorbed. Remove from heat and let 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 ginger; sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring constantly, until golden and cooked through, approximately 6-7 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 crisp-tender texture. Keep bell pepper raw for optimal crunch.
04 - Divide coconut rice evenly among 4 serving bowls. Top each portion with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot. Sprinkle with fresh cilantro, Thai basil, green onion, and red chili if desired.
05 - Sprinkle chopped roasted peanuts over each bowl. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, making it perfect for weeknight dinners when you want something that tastes restaurant-quality.
  • The coconut rice is naturally gluten-free and absorbs all the savory juices from the chicken, so nothing goes to waste flavor-wise.
  • You can prep vegetables while the rice cooks, so there's no awkward waiting around or complex timing to manage.
02 -
  • Don't skip rinsing the rice, because that extra starch is what makes rice clumpy and rubbery instead of separate and fluffy.
  • The fish sauce is non-negotiable if you want authentic Thai flavor, but start with the full amount because it never tastes fishy once it's cooked with everything else.
  • Blanch your vegetables separately from the rice so they stay vibrant and tender-crisp instead of getting soft and dark.
03 -
  • Toast your peanuts fresh if you have time, because the aroma alone will make everyone in your house come running to the kitchen.
  • A wok is ideal for cooking the chicken because of the high heat and curved sides, but a large skillet works just as well if that's what you have.
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