Creamy coconut rice paired with seasoned chicken, crisp vegetables, and fragrant Thai herbs for a balanced aromatic meal.
# The Ingredients 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 gluten-free soy sauce
11 - 1 teaspoon brown sugar
12 - 1/2 teaspoon ground white pepper
13 - Juice of 1 lime
→ Vegetables & 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 - Lime wedges
# Step-by-Step Instructions:
01 - In a medium saucepan, combine rinsed 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 completely 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 evenly. Remove from heat.
03 - Bring a pot of water to a boil. Add sugar snap peas and julienned carrots; blanch for 1 minute. Drain and immediately rinse under cold water to halt cooking and maintain crisp-tender texture. Keep bell pepper raw for optimal 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.
05 - Sprinkle fresh cilantro, torn Thai basil, sliced green onions, and red chili over each bowl. Top with chopped roasted peanuts. Serve immediately with lime wedges on the side.
