Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup jasmine rice
- 1 (13.5 oz) can full-fat coconut milk (divided)
- 1/2 cup chicken broth
- 1 tablespoon coconut oil
- 1 tablespoon grated fresh ginger
- 1 fresh lime, juiced and zested
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Combine the jasmine rice, 1 cup of the full-fat coconut milk (reserve the remaining liquid), and 1/4 teaspoon of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is fluffy. Keep covered and set aside.
- Step 2: Season the chicken pieces with salt and pepper. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken and sear for 5-7 minutes until browned on all sides and mostly cooked through.
- Step 3: Stir in the grated fresh ginger and cook for 1 minute until fragrant. Pour in the remaining coconut milk, the chicken broth, and the zest of the lime. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Step 4: Allow the sauce to simmer for 3-5 minutes, or until it has thickened slightly and the chicken is fully cooked (internal temperature 165°F). Remove the skillet from the heat and stir in the fresh lime juice.
- Step 5: Assemble the bowls by scooping the warm coconut rice into the bottom. Top generously with the coconut chicken and sauce. Garnish each bowl with the chopped fresh cilantro before serving.
Notes
- Store leftover chicken and rice separately in airtight containers for up to 3 days, reserving the fresh lime and cilantro garnishes until serving.
- When reheating the chilled chicken and thickened sauce, add a splash of water or extra chicken broth to the skillet to restore the original luscious consistency.
- For a delightful textural contrast, sprinkle the finished bowls with toasted cashews or finely sliced scallions, and consider a dash of chili flake for subtle heat.
- A key to fluffy coconut rice is resisting the urge to lift the lid during the 15-18 minute simmer, which traps the creamy steam necessary for perfect absorption.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American