Description
A comforting and creamy one-pot meal featuring chicken, jasmine rice, and rich coconut milk, infused with ginger and lime.
Ingredients
Scale
- 1 lb chicken thighs or breasts
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup green peas
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium-high heat. Add the chopped onions, garlic, and grated ginger; sauté until fragrant.
- Add the chicken pieces into the pot, browning them on all sides until they’re golden.
- Pour in the coconut milk and chicken broth. Bring everything to a gentle simmer.
- Stir in the jasmine rice, soy sauce, lime juice, salt, and black pepper.
- Cover the pot and cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.
- Add the green peas and stir gently into the mixture.
- Serve hot, garnished with fresh cilantro.
Notes
Make ahead of time for easy reheating. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg