Chicken Rice Bowl (Print Version)
# Ingredients:
→ Protein
01 -
1 pound chicken thighs, no bones or skin
→ Grains
02 -
1 cup of jasmine rice
→ Liquids
03 -
14-ounce can (400ml) of coconut milk
04 -
1 cup (240ml) of chicken stock
→ Seasonings
05 -
1 tbsp (15ml) of soy sauce
06 -
1 tbsp (15g) of brown sugar
07 -
2 minced garlic cloves
08 -
Grated ginger, about 1 inch
09 -
Salt and pepper, adjust as needed
→ Cooking Oils
10 -
1 tbsp of oil, like vegetable oil
→ Garnishes
11 -
Chopped cilantro leaves
12 -
Fresh lime wedges for the side
13 -
Sliced green onions
# Instructions:
01 -
Wash your jasmine rice under cold water until clear. Add 1 ½ cups of water to a medium pot with the rice. Set it on high heat to boil, lower the heat, cover it, and wait about 15 minutes until soft.
02 -
As the rice cooks, heat oil in a big pan over medium-high heat. Sprinkle salt and pepper on the chicken thighs, then brown them about 4-5 minutes per side until golden.
03 -
Toss the minced garlic and grated ginger into the pan with the chicken. Stir it around for a minute or so until it smells incredible.
04 -
Pour in chicken stock, coconut milk, soy sauce, and sugar. Turn the heat low once it simmers, and cook it all together for 15-20 minutes until soft, juicy chicken.
05 -
Take the chicken out of the pan and let it sit a bit. Chop it into smaller, bite-size pieces.
06 -
Spoon rice into bowls, layer on the chicken slices, and drizzle that tasty broth over the top. Add some green onions, cilantro, and lime on the side.
# Notes:
01 -
Try adding broccoli or bell peppers to the sauce for extra veggies and color.
02 -
Love heat? Sprinkle fresh chilies or chili flakes to amp it up.
03 -
Leftover portions stay good in the fridge, sealed up, for three days.