Korean Chicken Coconut Rice Bowls are flavorful, colorful, and fresh! Chicken thighs are marinated in an easy Korean-inspired sauce and the rice is cooked in a mixture of coconut milk and water. Load up your bowl with veggies like shredded cabbage, carrots, and of course some sliced avocado.
Why I Love It:
- Juicy Chicken Thighs - The chicken thighs not only soak up the flavor of the marinade well, but they also stay moist on the inside with a slight char on the outside.
- Fluffy Coconut Rice - The coconut rice has the best fluffy texture while also adding extra flavor to the rice bowls.
- Colorful Toppings - While my favorites are cabbage, carrots, and avocado you can customize and use your favorite veggies or even fruit (mango would be great!).
Ingredients for this Korean Chicken Recipe:
- Boneless, Skinless Chicken Thighs
- Korean-Inspired Marinade: Soy Sauce, Brown Sugar, Sesame Oil, Chili Garlic Sauce, Garlic and Ginger
- Coconut Rice: White Rice, Canned Coconut Milk, Water, and Salt
- Bowls: Shredded Red Cabbage, Shredded Carrots, Green Onions, Avocado, Sesame Seeds, Fresh Cilantro, and Lime Wedges
How to Make the Korean Chicken Coconut Rice Bowls:
- Marinate the Chicken. At least 30 minutes before, or even overnight! Allow the chicken thighs to sit in the Korean-inspired marinade.
- Make the Coconut Rice: Bring the rice, coconut milk, water, and salt to a boil. Reduce to low, cover, and cook until the liquid is absorbed.
- Broil the Chicken: Preheat the broiler, and place the chicken on a foil lined baking sheet. Broil for 6-7 minutes before flipping and broiling for another 6-7 minutes. Allow chicken to rest, then slice.
- Assemble the Bowls: Build the bowls with the cooked coconut rice, shredded cabbage, carrots, sliced chicken, and avocado. Top with sesame seeds, fresh cilantro, and a squeeze of lime juice.
Frequently Asked Questions:
How long do the chicken thighs need to marinate for?
The longer the better! It's perfect to prep in the morning or even the night before. But, if you don't like to plan that far ahead, then just 30 minutes while you prep the other ingredients is just fine.
What can I substitute for the coconut rice?
If coconut isn't your thing, you can absolutely cook the rice according to package directions. You can also substitute another grain like brown rice, quinoa, or even use cauliflower rice if you'd like!
How do I store the leftovers?
I prefer to store the ingredients separately in airtight containers in the fridge, because when I reheat I like to reheat the chicken and rice while leaving the veggies cold. This also helps keep the veggies nice and crisp. But if you are packing up leftovers for on the go, you can build your bowl in an airtight glass container.
My other FAVORITE Asian-inspired recipes:
- Korean Ground Beef Bowls - This recipe is not only quick to make in just 15 minutes but it’s also an affordable option since it uses ground beef instead of a flank sirloin like in traditional Korean beef recipe.
- Garlic Sesame Ramen for Two - Toss out that seasoning packet because we are making the EASIEST sesame garlic sauce with ingredients you probably have on hand!
- Air Fryer Orange Chicken - Crispy breaded pieces of chicken thighs are tossed in a super easy orange sauce. Ready in just 30 minutes and family friendly!
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PrintRecipe
Korean Chicken Coconut Rice Bowls
Korean Chicken Coconut Rice Bowls are flavorful, colorful, and fresh! Chicken thighs are marinated in an easy Korean-inspired sauce and the rice is cooked in a mixture of coconut milk and water.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Mains
- Method: Stovetop, Oven
- Cuisine: Asian
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken thighs
- ¼ cup low sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon chili garlic sauce
- 1 teaspoon minced garlic
- 1 teaspoon ground ginger
Coconut Rice
- ½ cups jasmine rice
- 1 14oz can coconut milk
- ½ cup water
- ½ teaspoon kosher salt
Bowls
- 2-3 cups shredded red cabbage
- 1 to 2 cups shredded carrots
- 1 to 2 avocados, sliced
- 4 green onions, thinly sliced
- ¼ cup fresh chopped cilantro
- 2 tablespoons sesame seeds
- 1 lime, cut into wedges
Instructions
- Marinate the Chicken: At least 30 minutes before, or even overnight. Mix together the soy sauce, brown sugar, sesame oil, chili garlic sauce, garlic, and ground chicken. Toss with the chicken thighs either in a large bowl covered with plastic wrap or a resealable bag. Place in the fridge and allow to marinate until ready to cook
- Make the Coconut Rice: In a small pot, bring the rice, coconut milk, water, and salt to a boil over medium-high heat. Reduce to low, cover, and cook until the liquid is absorbed. About 25 minutes. Remove from heat and fluff with a fork.
- Broil the Chicken: When the rice is cooking, preheat the broiler. Remove the chicken thighs from the marinade and place on a foil-lined baking sheet. Discard the marinade. Broil for 6-7 minutes before flipping and broiling for another 6-7 minutes, until fully cooked. Allow chicken to rest for 5 minutes, then slice.
- Assemble the Bowls: Build the bowls with the cooked coconut rice, shredded cabbage, carrots, sliced chicken, and avocado. Top with sesame seeds, fresh cilantro, and a squeeze of lime juice.
Keywords: Korean Chicken, Rice Bowl, Coconut Rice, Korean Chicken Rice Bowl, Recipe for Korean Chicken
Katie says
I don't know what I liked more - the chicken or the coconut rice!
★★★★★