Ginger Coconut Chicken with Jasmine Rice
Ginger Coconut Chicken with Jasmine Rice
Ginger Coconut Chicken with Jasmine Rice is an Asian recipe categorized as main course, with 20 min of prep, 30 min of cooking, and 50 min total. It yields 4 servings.
Nutritional Information
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 650 | 32.5% |
| Protein | 40g | 80% |
| Fat | 35g | 45% |
| Fiber | 2g | 7% |
| Sodium | 880mg | 38% |
*Percent Daily Values are based on a 2,000-calorie diet. Individual needs may vary.
Ingredients
- 2 lb boneless skinless chicken thighs (900g)
- 1 tablespoon fresh ginger, minced (6g)
- 1 tablespoon garlic, minced (9g)
- 1 cup coconut milk (240mL)
- 3 tablespoons soy sauce (45mL)
- 1 tablespoon brown sugar (13g)
- 2 teaspoons lime juice (10mL)
- 1 teaspoon red pepper flakes (2g)
- 1 tablespoon sesame oil (15mL)
- 1 cup dry jasmine rice (185g)
- 1 1/2 cups low-sodium chicken broth (360mL)
- 1/4 cup fresh cilantro, chopped (15g)
- 1/4 cup green onions, sliced (25g)
Utensils
- Large skillet
- Pot
- Measuring spoons
- Measuring cup
- Cutting board
- Chef’s knife
- Fork
- Ladle
- Wooden spoon
- Bowl
- Spoon for stirring
- Serving plates
- Tongs
Step by Step Instructions
- Heat the sesame oil in a large skillet over medium heat.
- Add the ginger and garlic and sauté for 1 minute, until fragrant.
- Add the chicken thighs and brown them for 3 to 4 minutes per side; they will finish cooking in the sauce.
- Pour in the coconut milk, soy sauce, brown sugar, lime juice, and red pepper flakes and stir to combine.
- Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, until the thickest chicken thigh reaches 165°F (74°C).
- While the chicken simmers, rinse the dry jasmine rice until the water runs mostly clear.
- Combine the rinsed rice and chicken broth in a saucepan and bring to a boil.
- Reduce the rice to low heat, cover, and cook for about 15 minutes, until the broth is absorbed; remove it from the heat and rest covered for 5 minutes.
- Transfer the cooked chicken to a plate and rest it for 5 minutes.
- Simmer the coconut sauce uncovered for 3 to 5 minutes if needed, until it lightly coats a spoon.
- Fluff the jasmine rice and divide it among plates, then slice the chicken and arrange it over the rice.
- Spoon the ginger-coconut sauce over the chicken and rice.
- Finish with the cilantro and green onions and serve the Ginger Coconut Chicken with Jasmine Rice.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Ginger Coconut Chicken with Jasmine Rice into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Ginger Coconut Chicken with Jasmine Rice gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, large skillet with lid, rice saucepan with lid, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 20 minutes. Cook time: 30 minutes. Total time: 50 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Recipe FAQs & Cooking Guidance
Can I use chicken breasts instead of thighs?
Yes. Replace the 2 pounds chicken thighs with 2 pounds boneless skinless chicken breasts of even thickness. Brown them briefly, then simmer only until the thickest portion reaches 165°F (74°C) so they do not dry out.
How can I thicken the coconut sauce without cornstarch?
After the chicken reaches 165°F (74°C), transfer it to a plate and simmer the sauce uncovered for 3 to 5 minutes. Stir occasionally and stop when the coconut milk lightly coats a spoon.
How can I make the dish less spicy?
Reduce the listed red pepper flakes from 1 teaspoon to 1/4 teaspoon. Keep the ginger, coconut milk, lime juice, soy sauce, and brown sugar unchanged so the sauce remains aromatic and balanced.
What can replace coconut milk or soy sauce?
Replace the 1 cup coconut milk with 1 cup unsweetened cashew cream, and replace the 3 tablespoons soy sauce with 3 tablespoons tamari. If using sweeter coconut aminos instead, omit the listed brown sugar and season to taste after simmering.
- Use low-sodium vegetable broth plus a pinch of toasted sesame oil and a dash of molasses if you’re avoiding soy.
- For a lighter creamy base, blend silken tofu with a little reserved cooking liquid until smooth.
- Add a squeeze of fresh lime or a teaspoon of rice vinegar to brighten the sauce when swapping out these ingredients so the balance stays vibrant.
Variations & Serving Suggestions
- Swap the jasmine rice for fluffy quinoa or cauliflower rice when you want a lighter, low-carb base.
- Brighten the sauce with a splash of lime zest or a handful of chopped pineapple for an island-inspired twist.
- Pair the dish with a crisp cucumber salad drizzled with sesame dressing or serve it over sautéed greens for added color.
- Finish with crushed peanuts for texture and an extra layer of savory crunch.
Enjoy the Ginger Coconut Chicken with Jasmine Rice warm from the skillet, letting the fragrant sauce and vibrant garnishes transport your table to an aromatic celebration.
- Refrigerate cooled leftovers in an airtight container for up to three days so the ginger-laced sauce keeps the chicken tender.
- Rewarm slices gently in a skillet over medium-low heat with a splash of broth or reserved sauce to revive the glaze, finishing with a quick sear if you crave crisp edges.
- Freeze portions (chicken plus sauce) in freezer-safe containers for up to two months; thaw overnight in the fridge and reheat slowly for best texture.
Ginger Coconut Chicken with Jasmine Rice is a ginger-forward, coconut-kissed chicken dish that layers spicy, savory, and sweet notes for a deeply aromatic bite. It’s a quick yet impressive weeknight meal that doubles as a showstopping option for sharing with guests or packing into meal prep containers. Ideal for anyone craving a comforting, flavorful dinner that feels both exotic and approachable.
Answer: Tender chicken thighs shimmer in a ginger-lime coconut glaze, finished with bright scallions and cilantro for a mystical serenade that pairs beautifully with jasmine rice or steamed greens.
About This Recipe
If you’re looking to elevate your weeknight dinners or impress guests with a delightful dish, the ginger chicken recipe known as Ginger Coconut Chicken with Jasmine Rice is your perfect answer. This recipe brilliantly combines succulent chicken thighs with vibrant flavors, making it a comforting staple that pays tribute to various culinary traditions, particularly across Asian kitchens.
Ginger chicken dishes are beloved in Chinese, Thai, and Indian cuisines, where the root’s warmth and brightness transform proteins into unforgettable meals. Here, spicy, savory, and sweet notes combine to craft a captivating flavor profile that keeps diners returning for more while rich coconut milk adds a creamy twist that harmonizes beautifully with ginger’s zing.
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