Coconut Chicken Rice Bowl

by Rebekahcooked up on March 15, 2012

This recipe came along by result of an evening of improvising, which I have to admit is not always my strong suit. But recently I’ve been trying to be patient, taste things as I go and learn from my experiences. I was still a little nervous about the sauce, but the coconut milk was already open, so there was no turning back.

Somehow, it turned out to be amazing, and the biggest lesson I learned from creating this recipe was to look into my cupboard and actually learn how to use the stuff that’s in there! Take coriander, for example. We bought it to make chili once. Dave may have used it, but I haven’t touched the thing since the chili… Until now. Same with the dried ginger I bought from Penzey’s sometime in January. I bought it to use in baking but haven’t actually even taken the lid off yet. That cute little Penzey’s sticker was still on it. Well, now it is not, and now this delicious Thai-leaning dish is in my tummy. I only wish I had made more.
Here’s what you need for two servings:
-Cooked brown rice (I actually used leftover rice that was made with stock – it made the dish even more flavorful.)
– One chicken breast
– Sesame and vegetable oil (you can skip the sesame, but I really don’t recommend it)
– Various veggies to add to the mix – I used a bell pepper, half a white onion and a couple of carrots
– 3-4 cloves of garlic
– 2-3 sliced green onions
– A small avocado
For the sauce:
– Half a can of coconut milk
– About a tablespoon of Thai chili paste
– A teaspoon of dried ginger
– A teaspoon of coriander
In a large skillet, start by cooking the chicken in half vegetable, half sesame oil. When it is done, remove from the pan and chop into bite-sized cubes.
Next, cook the veggies in the oil left behind by the chicken. You can add more if you need to. Add the garlic when the veggies are almost done, and finally add the meat back in and turn the heat to low.
In a liquid measuring cup, mix the sauce ingredients together with a fork. Pour the sauce over the vegetables and chicken, and allow to simmer and thicken.
When you are happy with the sauce’s thickness, serve over the rice and top with the green onions and sliced avocado. If you want a little more crunch, you can add in some peanuts or sesame seeds.
And now it’s time for my soapbox. If you enjoy even remotely Asian-leaning foods, go buy a bottle of sesame oil this very minute. For a long time we cooked fried rice and other stuff at home and while it was delicious in its own way, it was missing a flavor of more traditional cuisine that I could tell was gone, but immediately recognized the second we bought some sesame oil. Cooking things in this oil adds a whole new layer of flavor and enhances the other flavors involved, too. Go get you some.

1 Comment

  1. Looks really good, I definitely be trying this one out!

    Comment by Kelly Keys — March 23, 2012 at 3:13 pm

Sorry, the comment form is closed at this time.

Other under 1 hour recipes to try:

Five Ingredient Mini-Quiches

One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.

BLT Wedge Salad with Charred Corn

Summer calls for an update to my favorite crispy salad!

Chicken Yakitori Bowls

An easy, healthy dinner paying tribute to one of my favorite cuisines!