Jasmine Coconut Chicken
Jasmine Coconut Chicken
Jasmine Coconut Chicken is a Thai, Indian recipe categorized as dinner, main course, with 20 min of prep, 25 min of cooking, and 45 min total. It yields 4 servings.
Jasmine Coconut Chicken combines boneless skinless chicken breast, dry jasmine rice, unsweetened coconut milk, and fresh ginger using gentle simmering.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 670 |
| Protein | 38g |
| Fat | 28g |
| Carbohydrates | 73g |
| Fiber | 3g |
| Sodium | 771mg |
Ingredients
- 1 lb 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 oz / 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 cilantro, chopped (15g)
- 1 tablespoon sesame seeds (9g)
Utensils
- Large skillet
- Measuring cup
- Measuring spoons
- Chef’s knife
- Cutting board
- Rice cooker or pot
- Spatula
- Ladle
- Serving bowl
- Grater
- Garlic press (optional)
- Tongs or fork for flipping chicken
- Small bowl for garnishing
Step by Step Instructions
- Rinse the jasmine rice, combine it with the water in a saucepan, bring to a boil, then cover and cook over low heat for 15 minutes; rest covered for 5 minutes.
- Season the chicken with the kosher salt and black pepper.
- Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat and brown the chicken for 5 to 7 minutes, until it reaches 165°F (74°C); transfer it to a plate.
- Add the remaining neutral cooking oil, ginger, and garlic and stir for 30 seconds.
- Pour in the coconut milk, soy sauce, and lime juice and simmer for 5 minutes.
- Add the red bell pepper and peas and simmer for 3 to 4 minutes, until crisp-tender.
- Return the chicken and its juices and stir until coated and hot.
- Fluff the jasmine rice and divide it among plates, then spoon the coconut chicken over it.
- Finish with the green onions, cilantro, and sesame seeds and serve the Jasmine Coconut Chicken.
Variations & Serving Suggestions
Ready to remix the Jasmine Coconut Chicken for another occasion? Lean into the tropical sweetness or boost the texture with these easy swaps.
- Replace chicken breast with equal-weight chicken thighs and cook to 165°F (74°C).
- Replace the bell pepper and peas with 1 cup total quick-cooking vegetables.
- Replace soy sauce with equal-volume tamari for a gluten-free option.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Jasmine Coconut Chicken 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 Jasmine Coconut Chicken 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, saucepan with lid, large skillet, 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: 25 minutes. Total time: 45 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Recipe FAQs & Expert Tips
Can I use chicken thighs?
Replace the chicken breast with 1 pound boneless skinless chicken thighs cut into pieces and cook to 165°F (74°C).
How do I keep jasmine rice fluffy?
Rinse the rice, use the measured 1 1/2 cups water, cook covered over low heat, and rest it off heat for 5 minutes before fluffing.
Can I change the vegetables?
Replace the bell pepper and peas with 1 cup total snap peas, carrots, or baby corn, adding firmer vegetables first.
Can I make it ahead?
Refrigerate the cooked rice and coconut chicken separately within two hours. Reheat each to 165°F (74°C), adding a splash of water to loosen the sauce.