Jasmine Coconut Chicken
Coconut-Lime Chicken over Jasmine Rice
Browned chicken and jasmine rice simmer with coconut milk, ginger, lime, bell pepper, peas, soy sauce, and cilantro in this Thai-style skillet meal.
About This Recipe
Jasmine Coconut Chicken is a warm, fragrant skillet dinner that brings the rice and the saucy chicken together at the table. Browning the chicken first adds savory depth, while coconut milk gives the sauce a smooth, mellow body. Ginger, garlic, and lime keep the dish lively, and the bell pepper and peas add color and a little sweetness.
The combination takes cues from Thai-style flavor balance, where rich coconut, salty seasoning, bright citrus, and fresh herbs can share one plate. It is a home-kitchen interpretation rather than a claim to one fixed regional tradition. The gentle sauce and familiar ingredients make it an inviting weeknight meal for anyone who enjoys aromatic food without intense heat.
Start with the jasmine rice because it needs time to cook and rest before serving. Rinsing the grains removes excess surface starch, and the measured water keeps the rice tender without making it wet. Leave the lid on during the five-minute rest so the steam can finish the center and the grains stay fluffy when they meet the sauce.
Season the chicken before it reaches the skillet and arrange the pieces in a single layer when possible. Let them brown lightly before turning, then check the thickest piece with an instant-read thermometer rather than relying on color alone. Moving the cooked chicken to a plate protects its texture while the coconut sauce is built in the same pan.
Ginger and garlic need only a short turn in the remaining oil before the coconut milk, soy sauce, and lime go in. Keep the sauce at a gentle simmer because a hard boil can reduce it too quickly and make the coconut milk look split. Add the bell pepper and peas near the end so they soften while keeping some shape and snap.
Spoon the chicken and sauce over the rested rice, then finish with cilantro, green onions, and sesame seeds for fresh color and crunch. A cucumber salad or extra lime makes a cool contrast alongside the creamy skillet. Cool leftovers within two hours, refrigerate the rice and chicken separately when possible, and use them within three to four days, reheating until the center reaches 165 degrees F (74 degrees C).
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces (450g)
- 1 cup dry jasmine rice (185g)
- 1 1/2 cups water (360mL)
- 1 can unsweetened coconut milk, 13.5 ounces (400mL)
- 2 tablespoons neutral cooking oil, divided (30mL)
- 1 tablespoon fresh ginger, grated (15g)
- 2 garlic cloves, minced (6g)
- 1 tablespoon low-sodium soy sauce (15mL)
- 1 tablespoon lime juice (15mL)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (1g)
- 1/2 cup red bell pepper, diced (75g)
- 1/2 cup peas (75g)
- 1/4 cup green onions, sliced (25g)
- 1/4 cup fresh cilantro, chopped (15g)
- 1 tablespoon sesame seeds (9g)
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Step by Step Instructions
- Cook the rice Rinse the jasmine rice, combine it with the water in a saucepan, and bring it to a boil. Cover, reduce the heat to low, cook for 15 minutes, then let it rest covered for 5 minutes.
- Season the chicken Season the chicken pieces with the kosher salt and black pepper while the rice cooks.
- Brown the chicken Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the chicken for 5 to 7 minutes, turning as needed, until the thickest piece reaches 165 degrees F (74 degrees C), then transfer it to a plate.
- Bloom the aromatics Add the remaining oil, ginger, and garlic to the skillet and stir for about 30 seconds, just until fragrant.
- Build the coconut sauce Pour in the coconut milk, soy sauce, and lime juice. Bring the sauce to a gentle simmer and cook for 5 minutes so the flavors come together.
- Cook the vegetables Add the red bell pepper and peas and simmer for 3 to 4 minutes, until the vegetables are crisp-tender and the sauce is hot.
- Return the chicken Return the chicken and any juices to the skillet and stir until the pieces are coated and hot throughout.
- Fluff the rice Fluff the jasmine rice with a rice paddle or fork and divide it among four serving bowls.
- Finish and serve Spoon the coconut chicken over the rice and finish with green onions, cilantro, and sesame seeds.
Utensils
- Medium saucepan with lid
- Large skillet
- Wooden spatula
- Instant-read thermometer
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoons
- Fine grater or microplane
- Tongs
- Small bowl for aromatics
- Serving bowls
- Rice paddle or fork
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Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 670 kcal | 34% |
| Protein | 38 g | 76% |
| Fat | 28 g | 36% |
| Saturated Fat | 20 g | 100% |
| Carbohydrates | 73 g | 27% |
| Sugars | 8 g | — |
| Fiber | 3 g | 11% |
| Sodium | 771 mg | 34% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Replace chicken breast with an equal weight of boneless, skinless chicken thighs and cook to 165 degrees F (74 degrees C).
- Swap the bell pepper and peas for quick-cooking vegetables such as snap peas, carrots, or baby corn.
- Use tamari in place of soy sauce if you prefer a gluten-free option, and serve with extra lime.
Storage & Reheating
Within two hours of cooking, cool leftover rice and coconut chicken and refrigerate them in shallow airtight portions at 40 degrees F (4 degrees C) or below. Use them within three to four days.
Reheat the rice and chicken separately when possible. Warm the rice until steaming and gently reheat the chicken in a covered skillet with a splash of water, stopping when the center reaches 165 degrees F (74 degrees C).
Practical Cooking Notes
Give the jasmine rice its covered rest before serving so the grains finish steaming and stay fluffy.
Use an instant-read thermometer in the thickest piece and cook poultry to 165 degrees F (74 degrees C).
A low simmer keeps the coconut sauce smooth while the vegetables stay bright and lightly crisp.
Frequently Asked Questions
Can I use chicken thighs?
Replace the chicken breast with 1 pound of boneless, skinless chicken thighs cut into pieces. Cook the thickest piece to 165 degrees F (74 degrees C).
How do I keep jasmine rice fluffy?
Rinse the rice, use the measured 1 1/2 cups water, cook it covered over low heat, and let it rest covered for 5 minutes before fluffing.
Can I change the vegetables?
Replace the bell pepper and peas with 1 cup total of quick-cooking vegetables such as snap peas, carrots, or baby corn. Add firmer vegetables first.
Can I make it ahead?
Refrigerate the cooked rice and coconut chicken separately within two hours. Reheat each until the center reaches 165 degrees F (74 degrees C), adding a splash of water to loosen the sauce.