Description
A delightful fusion of tropical flavors featuring tender chicken in a fragrant coconut sauce served over fluffy rice.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 1 can (13.5 oz) coconut milk (full-fat for richness)
- 2 cups jasmine rice (or rice of choice)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional, for umami)
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Salt and pepper, to taste
Instructions
- Rinse the rice under cold water until the water runs clear, then cook according to package instructions.
- While the rice is cooking, heat a skillet over medium heat. Add a splash of oil and sauté the ginger and garlic until fragrant.
- Season the chicken with salt and pepper, then add it to the skillet. Cook for about 5-7 minutes on each side until golden.
- Pour in the coconut milk, soy sauce, and fish sauce. Bring to a gentle simmer and let it cook for another 10-15 minutes until the chicken is cooked through and the sauce thickens slightly.
- Stir in lime juice and adjust seasoning if needed.
- Serve chicken over rice, drizzled with the coconut sauce, and garnish with diced cilantro and green onions.
Notes
For maximum flavor, marinate the chicken in coconut milk, ginger, and lime juice for an hour before cooking. This dish is freezer-friendly for up to 2 months.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Cooking
- Cuisine: Asian