Korean Chicken Coconut Rice Bowls

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. Load up your bowl with veggies like shredded cabbage, carrots, and of course some sliced avocado.

Rice bowl with chicken thigh, carrots, cabbage, avocado, and a lime wedge

What You’ll Need for this 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
Bowls of shredded cabbage, carrots, cooked white rice, green onions, cilantro, sesame seeds, and a lime

How to Make the Korean Chicken Coconut Rice Bowls:

  1. Marinate the Chicken. At least 30 minutes before, or even overnight! Allow the chicken thighs to sit in the Korean-inspired marinade.
  2. 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.
  3. 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.
  4. 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.
Chicken thighs marinating in a glass bowl

How long does the chicken 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.

Close up of the Korean chicken coconut rice bowl

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!

Two Korean chicken coconut rice bowls

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.

Chicken rice bowl in with a fork and a small bowl of green onions

My other FAVORITE Asian-inspired recipes:

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Korean Chicken Coconut Rice Bowl

Korean Chicken Coconut Rice Bowls


  • Author: Kathleen
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

Chicken

  • 1.5 pounds boneless, skinless chicken thighs
  • 1/4 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

  •  1/2 cups jasmine rice
  • 1 14oz can coconut milk
  • 1/2 cup water
  • 1/2 teaspoon kosher salt

    Bowls

  • 23 cups shredded red cabbage
  • 1 to 2 cups shredded carrots
  • 1 to 2 avocados, sliced
  • 4 green onions, thinly sliced
  • 1/4 cup fresh chopped cilantro
  • 2 tablespoons sesame seeds
  • 1 lime, cut into wedges

Instructions

  1. 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
  2. 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.
  3. 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.
  4. 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.

  • Category: Mains
  • Method: Stovetop, Oven
  • Cuisine: Asian

Keywords: Korean Chicken, Rice Bowl, Coconut Rice, Korean Chicken Rice Bowl



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