Description

A quick and flavorful weeknight meal featuring tender chicken simmered in a creamy coconut sauce, served over fluffy jasmine rice. Simple ingredients, delicious results.

Ingredients

Scale

For the Chicken and Sauce:
1 tablespoon olive oil or coconut oil
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
1 can (13.5 ounces) full-fat coconut milk
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon brown sugar (or maple syrup)
1 teaspoon lime juice (from about half a lime)
½ teaspoon red pepper flakes (optional, for a touch of heat)
Salt and freshly ground black pepper to taste
For the Rice:
1 cup jasmine rice
1 ¾ cups water (or according to package directions)
½ teaspoon salt (optional)
For Serving (Optional, but Recommended!):
Fresh cilantro, chopped
Lime wedges
Chopped peanuts or cashews
Sliced green onions
Steamed or sautéed vegetables (broccoli, bell peppers, snap peas)

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Instructions

1. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and salt (if using). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed. Let it stand, covered, for 5 minutes off the heat before fluffing with a fork.
2. Prepare the Chicken: While the rice is cooking, pat the chicken pieces dry with paper towels. Season them generously with salt and pepper. In a large skillet or wok, heat the olive oil or coconut oil over medium-high heat. Add the chicken in a single layer (cook in batches if necessary to avoid crowding the pan). Cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Sauté Aromatics: Reduce the heat to medium. Add the thinly sliced onion to the same skillet. Cook, stirring occasionally, until softened and slightly browned, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Make the Coconut Sauce: Pour in the full-fat coconut milk, soy sauce (or tamari), brown sugar (or maple syrup), lime juice, and red pepper flakes (if using). Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer and cook for about 5 minutes, allowing it to thicken slightly. Taste and adjust seasoning.
5. Combine and Finish: Return the cooked chicken to the skillet with the coconut sauce. Stir to coat the chicken evenly. Let it simmer for another 2-3 minutes, just until the chicken is heated through and coated in the glossy sauce.
6. Assemble the Bowls: To serve, spoon a generous portion of the fluffy jasmine rice into each bowl. Top with the saucy coconut chicken. Garnish with fresh cilantro, lime wedges, chopped nuts, and sliced green onions as desired.

Notes

Store any leftover chicken and rice in separate airtight containers in the refrigerator for up to 3-4 days. Reheat the rice gently in a saucepan or microwave with a splash of water. Reheat the chicken and sauce in a skillet over low heat until warmed through. Brighten flavors with a fresh squeeze of lime and cilantro before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: Approx. 450-550 (varies with portion size and toppings)
Sugar: Approx. 5-10g (depending on added sweetener)
Sodium: Approx. 600-800mg (varies with soy sauce)
Fat: Approx. 18-25g
Carbohydrates: Approx. 40-50g
Fiber: Approx. 2-4g (increases with added vegetables)
Protein: Approx. 30-35g