Description
How to make coconut chicken and rice with tender chicken, fragrant jasmine rice, and creamy coconut sauce that creates the perfect romantic dinner.
Ingredients
Scale
Chicken & Marinade
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp black pepper
Rice Base
- 1 1/2 cups jasmine rice, rinsed until water runs clear
- 1 can (14 oz) coconut milk, divided
- 1 1/4 cups chicken broth
- 1 tsp salt
Coconut Sauce
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 1/4 cup toasted coconut flakes for garnish
Instructions
- Marinate Chicken: Combine chicken pieces with soy sauce, cornstarch, garlic powder, and black pepper in a bowl. Mix thoroughly and let sit for 15 minutes while you prep other ingredients.
- Start Rice: Rinse jasmine rice until water runs clear, then combine with half the coconut milk, chicken broth, and salt in a saucepan. Bring to a boil, then reduce heat and simmer covered.
- Cook Chicken: Heat oil in a large skillet over medium-high heat. Add marinated chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- Build Sauce: In the same skillet, sauté onion until softened, then add garlic and ginger. Cook for 30 seconds until fragrant, being careful not to burn the aromatics.
- Add Coconut: Pour in remaining coconut milk, brown sugar, and fish sauce. Simmer for 3-4 minutes until slightly thickened, stirring occasionally to prevent sticking.
- Combine Everything: Return chicken to the skillet and simmer in the coconut sauce for 2-3 minutes until heated through. Taste and adjust seasoning with salt if needed.
- Serve Together: Serve the coconut chicken over the fragrant rice and sprinkle with toasted coconut flakes. Garnish with fresh herbs if desired for a restaurant-quality presentation.
Notes
- Don’t skip the marinating step or chicken will lack flavor and proper browning.
- Store in airtight containers in refrigerator for up to 3 days for best quality.
- Coconut cream can substitute for part of coconut milk for extra richness.
- Serve immediately for best texture, though leftovers reheat well with added liquid.
- Toast coconut flakes in dry pan for 2-3 minutes for enhanced nutty flavor.
Allergy Information: Soy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g