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To create a Coconut Chicken Rice Bowl that is bursting with flavor, it's essential to understand the key components of this dish. Each ingredient plays a vital role in contributing to the overall taste, texture, and nutritional profile. Let’s explore the main ingredients that make this dish so special:

Coconut Chicken Rice Bowl

Experience a tropical escape with our Coconut Chicken Rice Bowl! This delicious dish combines creamy coconut milk, tender marinated chicken thighs, and fragrant jasmine rice, creating a perfect balance of flavors. Fresh vegetables add nutrition and crunch, making this meal both comforting and wholesome. Simple to prepare, it's ideal for weeknight dinners or impressing guests. Discover how to make this delightful recipe today! #CoconutChicken #RiceBowl #TropicalCuisine #HealthyEating #EasyRecipes #MealPrep
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

1 can (14 oz) coconut milk

1 cup chicken broth

1 tablespoon soy sauce

1 tablespoon fish sauce

2 tablespoons brown sugar

2 cloves garlic, minced

1 inch ginger, grated

1 tablespoon lime juice

1 tablespoon vegetable oil

1 red bell pepper, sliced

1 cup snap peas

1/4 cup fresh cilantro, chopped

Salt and pepper, to taste

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, and lime juice. Add the chicken thighs, ensuring they're well coated. Cover and marinate in the refrigerator for at least 30 minutes.

    Cook the Rice: In a medium saucepan, combine jasmine rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is fluffy and all the liquid is absorbed. Fluff with a fork and set aside.

      Sauté the Vegetables: In a large skillet, heat vegetable oil over medium heat. Add sliced red bell pepper and snap peas. Sauté for about 5 minutes or until they are tender but still crisp. Season lightly with salt and pepper. Remove and set aside.

        Cook the Chicken: In the same skillet, add the marinated chicken thighs. Cook over medium-high heat for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 75°C). Remove from heat and let it rest for a few minutes before slicing.

          Assemble the Bowl: In a serving bowl, layer the coconut rice as the base. Top with sliced chicken, sautéed vegetables, and garnish with fresh chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

            Serve & Enjoy: Drizzle any remaining marinade over the top if desired and enjoy your flavorful Coconut Chicken Rice Bowl!

              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings