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Korean Chicken Coconut Rice Bowls

Korean Chicken Coconut Rice Bowl
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★★★★★

5 from 1 reviews

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.

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

  • 2-3 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.

Notes

Leftover chicken and rice will keep in the fridge for up to 4 days.

Nutrition

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

Find it online: https://kathleenscravings.com/korean-chicken-coconut-rice-bowls/