Ingredients
Scale
- 1 tbsp coconut oil
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup low-sodium chicken broth
- 2 tbsp lime juice (about 1 large lime)
- 1 tbsp lime zest
- 1/2 tsp red pepper flakes
- 1 tsp fish sauce (or soy sauce for vegan option)
- 1 cup jasmine rice, rinsed
- Salt and black pepper to taste
- Fresh cilantro and lime slices for garnish
Instructions
- In a large skillet or Dutch oven, heat coconut oil over medium-high heat. Add chicken and season with salt and pepper; cook until golden (5–6 minutes). Remove and set aside.
- Stir in garlic and ginger; cook 1 minute until fragrant.
- Return chicken to the pan. Add coconut milk, chicken broth, lime juice, lime zest, red pepper flakes, and fish sauce. Stir to combine.
- Bring to a simmer, then add rinsed jasmine rice. Cover, reduce heat to low, and cook for 15–18 minutes until rice is tender and liquid is absorbed.
- Let rest 5 minutes uncovered. Fluff with a fork, taste and adjust seasoning.
- Serve warm, garnished with fresh cilantro and lime slices.
Notes
- For a creamier texture, use light coconut milk and add 1 tbsp cornstarch slurry at the end.
- Swap jasmine rice for brown rice — increase cooking time to 40 minutes and add extra 1/4 cup broth.
- For extra protein, add 1/2 cup chopped cashews at the end.
