Thai Chicken Coconut Bowl (Printable View)

Juicy chicken, creamy coconut rice, fresh vegetables, and aromatic Thai herbs create a perfect harmony of flavors.

# 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, gluten-free optional
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

# How To Make It:

01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce 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 grated ginger; sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring frequently, 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 thoroughly. Remove from heat.
03 - Bring a pot of water to a boil. Blanch sugar snap peas and julienned carrots for 1 minute, then drain and rinse under cold water to maintain crisp 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. Distribute cilantro, Thai basil, green onions, and sliced red chili, if using, over each bowl.
05 - Sprinkle chopped roasted peanuts over each bowl and serve with lime wedges on the side.

# Best Practices:

01 -
  • The coconut rice absorbs all those savory, sweet, and herbaceous flavors so every bite feels intentional, not just a vehicle for toppings.
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like a small celebration.
  • The blanched vegetables stay crisp against the warm rice and tender chicken, giving you texture in every spoonful.
  • You can adjust the heat, swap proteins, or pile on extra herbs depending on what's in your fridge and how adventurous you're feeling.
02 -
  • Don't skip resting the rice for five minutes after it comes off the heat; those few minutes let it firm up so it stays distinct instead of turning into porridge.
  • Fish sauce announces itself loudly in the pan but mellows into the background once everything combines, so don't panic if it seems pungent at first.
  • Blanching the vegetables for only one minute is the difference between crisp-tender perfection and sad, mushy vegetables that lose their personality.
  • The lime juice needs to go in right before serving because it loses its bright punch if it sits too long in the warm chicken.
03 -
  • Keep the coconut rice and chicken warm in separate containers so they stay fresh-tasting, then combine them in the bowl just before eating.
  • If you're cooking for a crowd, blanch all your vegetables at once in a large pot and set them out so people can build their own bowls and adjust toppings to their taste.
  • Toast your peanuts fresh in a dry pan if you have time, because the aroma alone will make everyone hungrier.
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