Spicy Thai Coconut Chicken Bowls

Name: Spicy Thai Coconut Chicken Bowls
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 0.5 cup jasmine rice; 1 cup water; 1 tablespoon vegetable oil; 6 ounce chicken breast (boneless, skinless, cut into 1-inch pieces); 0.25 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 cup green beans (trimmed); 1 red bell pepper (thinly sliced); 1 garlic clove (minced); 1 teaspoon fresh ginger (minced); 0.25 cup full-fat coconut milk; 1 tablespoon low-sodium soy sauce; 1 teaspoon chili garlic sauce; 0.5 lime (juiced); 1 teaspoon brown sugar; 2 tablespoon fresh cilantro (chopped)

Tender chicken breast and crisp vegetables are coated in a vibrant chili-lime and coconut sauce, served over fluffy jasmine rice for a quick, flavorful meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 1
Cuisine: Thai
Difficulty: Easy
Cost: $5.09/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

0.5 cup jasmine rice
1 cup water
1 tablespoon vegetable oil
6 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
0.25 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 cup green beans (trimmed)
1 red bell pepper (thinly sliced)
1 garlic clove (minced)
1 teaspoon fresh ginger (minced)
0.25 cup full-fat coconut milk
1 tablespoon low-sodium soy sauce
1 teaspoon chili garlic sauce
0.5 lime (juiced)
1 teaspoon brown sugar
2 tablespoon fresh cilantro (chopped)

Instructions

Cook the jasmine rice: Combine 1/2 cup jasmine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
While rice cooks, prepare chicken and vegetables: Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Season 6 ounces chicken breast pieces with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to the hot skillet and cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from skillet and set aside.
Add 1 cup green beans and 1 red bell pepper to the same skillet. Sauté for 4-5 minutes, until tender-crisp. Add 1 minced garlic clove and 1 teaspoon minced fresh ginger; cook for another 1 minute until fragrant.
Stir in 1/4 cup full-fat coconut milk, 1 tablespoon low-sodium soy sauce, 1 teaspoon chili garlic sauce, juice from 1/2 lime, and 1 teaspoon brown sugar. Bring the sauce to a gentle simmer. Return the cooked chicken to the skillet, tossing to coat evenly. Cook for 1-2 minutes, allowing sauce to thicken slightly.
Divide the cooked jasmine rice into a serving bowl. Top with the spicy Thai coconut chicken and vegetables. Garnish with 2 tablespoons fresh cilantro, if desired, and serve immediately.

Notes

Adjust the chili garlic sauce to your preferred spice level. For an even quicker meal, use pre-cooked jasmine rice pouches or frozen, pre-chopped vegetables. If you prefer to reduce sodium, ensure you use low-sodium soy sauce.

Nutrition (per serving)

Calories: 863
Protein: 50.9 g
Carbohydrates: 101.6 g
Fat: 27.2 g
Fiber: 5.8 g
Sodium: 1689 mg
Saturated Fat: 11.7 g
Sugar: 15.6 g
Cholesterol: 120 mg