Description
A comforting meal featuring tender chicken, aromatic coconut milk, and fluffy rice, perfect for any night of the week.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1 cup chicken broth (or vegetable broth for a vegetarian version)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2–3 green onions, chopped (for garnish)
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving
Instructions
- Start by rinsing the jasmine rice under cold water. Add the rice to a pot along with 1 cup of chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 15-20 minutes, or until tender.
- While the rice is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for about a minute until fragrant.
- Chop the chicken into bite-sized pieces and add to the skillet. Season with salt and pepper, cooking for about 5-7 minutes until lightly browned.
- Pour in the coconut milk, stirring well to combine. Reduce heat to low and let simmer for another 10-15 minutes until thickened.
- Once the chicken is cooked through, taste and adjust seasonings as needed.
- Serve the coconut chicken mixture over jasmine rice. Garnish with chopped green onions, fresh cilantro, and lime wedges on the side.
Notes
For a vegetarian option, substitute chicken with chickpeas or tofu. Serve in deep bowls and consider pairing with steamed broccoli or cucumber salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg