Thai Chicken Coconut Bowl (Printable)

Creamy coconut rice topped with seasoned chicken, fresh vegetables, and classic Thai herbs for a perfect balance 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
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

→ Garnish

21 - 1/4 cup roasted peanuts, chopped
22 - Extra lime wedges

# Directions:

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 15-18 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 garlic and ginger; sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring, 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 evenly. Remove from heat.
03 - Bring a pot of water to boil. Blanch sugar snap peas and carrots for 1 minute; drain and rinse under cold water to maintain crisp-tender texture. Keep bell pepper raw for optimal crunch.
04 - Divide coconut rice equally among 4 serving bowls. Top each portion with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot.
05 - Sprinkle fresh cilantro, torn Thai basil, sliced green onions, and red chili over each bowl. Top with chopped roasted peanuts. Serve with lime wedges on the side.

# Expert Hints:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without the takeout guilt or cost.
  • The coconut rice is genuinely creamier and more flavorful than anything you can order, because you're controlling exactly how much coconut milk goes in.
  • Fresh herbs make you feel like you're cooking something fancy, even though it's surprisingly forgiving and hard to mess up.
02 -
  • Don't skip rinsing the rice or skip resting it after cooking—these two small steps make the difference between separate, fluffy grains and a starchy, clumpy mess.
  • The lime juice at the end isn't optional or decorative; it's essential to the whole flavor profile, so squeeze it fresh and add it generously.
03 -
  • Cook the coconut rice first so it's still warm when you assemble the bowls—cold rice against warm chicken and sauce creates this awkward temperature situation that works against you.
  • Toast your peanuts yourself if you have time, because they taste noticeably better and fresher than pre-toasted ones that have been sitting around.
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