Thai Chicken Coconut Bowl (Printable)

Creamy coconut rice pairs with seasoned chicken and fresh vegetables in this aromatic Thai-inspired bowl.

# What You 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
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

# Step-by-Step Guide:

01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 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 to 7 minutes. Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice. Toss to coat chicken evenly. Remove from heat.
03 - Bring water to a boil in a pot and blanch sugar snap peas and julienned carrots for 1 minute. Drain and rinse under cold water to maintain crisp-tender texture. Keep sliced bell pepper raw to preserve crunch.
04 - Divide coconut rice evenly among 4 serving bowls. Top each bowl with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot. Distribute fresh cilantro, Thai basil, green onions, and sliced red chili across bowls if desired.
05 - Sprinkle chopped roasted peanuts over each bowl. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The coconut rice soaks up every drop of sauce, so you're not left with dry chicken and wasted flavor.
  • Everything comes together in 45 minutes, which means weeknight dinners feel fancy without the stress.
  • It tastes like you spent all day cooking, but the secret is that the vegetables stay bright and crisp because you barely touch them.
02 -
  • Don't skip the blanching step for sugar snap peas and carrots—raw they're waxy, blanched for 1 minute they become sweet and tender while staying crisp enough to give the bowl texture and life.
  • Let the coconut rice rest for those 5 minutes after cooking; it sets the grain structure and prevents it from turning mushy when you add warm chicken on top.
03 -
  • Cook the coconut rice and chicken simultaneously on different burners so everything finishes at the same time and stays at the right temperature.
  • If you're cooking for vegetarians, swap chicken for crumbled pressed tofu and use soy sauce or tamari instead of fish sauce—the bowl holds together beautifully with just the vegetables and herbs carrying the weight.
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