Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup jasmine rice
- 1 can coconut milk
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- to taste salt and pepper
- for garnish fresh cilantro
- for serving lime wedges
- optional veggies like bell peppers, snap peas, or broccoli
Instructions
- Start by cooking the rice. In a medium saucepan, combine jasmine rice with 1 cup of chicken broth and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender.
- While the rice cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for about a minute until fragrant.
- Next, add the chicken thighs to the skillet. Cook for about 5-7 minutes on each side until they’re golden brown and fully cooked. Make sure the internal temperature reaches 165°F.
- Once the chicken is done, pour in the coconut milk and soy sauce. Stir to combine and let it simmer for another 5 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste. If you’re adding veggies, toss them in at this point and cook for an additional 2-3 minutes until they’re tender.
- Serve the chicken mixture over the jasmine rice, garnished with fresh cilantro and lime wedges. Enjoy!
- Prep Time: 15
- Cook Time: 30