Thaise kokosrijst met groenten en kip

Rice Asian Thai Chicken Weeknight dinner Family Coconut Quick

Cooking rice doesn't have to be guesswork. With a good rice cooker you get perfect, fluffy rice every time, while keeping your hands free for the rest of the dish.

In this recipe you combine jasmine rice with creamy coconut milk, crunchy vegetables and tender, well-seasoned chicken. The result is a tasty, Thai-inspired plate you can serve to friends or family in no time. Sharing a meal—that's exactly what this dish is made for.

x_ckl_recipe_markerThai coconut rice with vegetables and chicken Thai coconut rice with juicy chicken and colorful vegetables. A dish that leaves you wanting more and comes together effortlessly. How to make Thai coconut rice with vegetables and chicken? Main course Thai 4 servings 15 min 35 min

Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and results in fluffier rice.
Put the rinsed rice in the rice cooker. Add the coconut milk and the water and stir briefly. Add a pinch of salt and turn on the rice cooker.
Cut the chicken breasts into strips of about 2 cm. Mix them with the fish sauce, lime juice, sesame oil, grated ginger and garlic. Let marinate for 10 minutes.
Heat a wok or frying pan over high heat. Add a splash of sunflower oil and fry the chicken strips for 5 to 6 minutes until golden brown and cooked through. Scoop them out of the pan and set aside.
In the same pan, stir-fry the bell pepper, carrot and sugar snap peas over high heat for 3 to 4 minutes until crisp-tender. Add a splash of soy sauce and mix well.
Add the chicken back to the vegetables and heat everything together for another minute. Season with extra lime juice or soy sauce to taste.
Spoon the coconut rice into deep plates or bowls. Top with the chicken and vegetables. Garnish with freshly chopped cilantro, toasted sesame seeds and lime wedges. Serve immediately and enjoy.

Rice Asian Thai Chicken Weeknight dinner Family Coconut Quick 300 g jasmine rice 200 ml coconut milk (full-fat can) 200 ml water 1 pinch of salt 2 chicken breasts (approx. 400 g) 2 tbsp fish sauce 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp lime juice (plus extra to taste) 2 garlic cloves, finely chopped 1 tsp fresh ginger, grated 1 red bell pepper, cut into strips 1 carrot, cut into thin julienne strips 100 g sugar snap peas 2 tbsp sunflower oil Handful of fresh cilantro 1 tbsp toasted sesame seeds 1 lime, in wedges Rice cooker Wok or large frying pan Cutting board Sharp knife Grater Mixing bowl Wooden spoon or spatula Rice Cooker rice-cooker Wok pan wok-1 Sauce pan saucepan Frying Pan frying-pan SCANPAN Wok Pan CTX ø 32cm - suitable for all heat sources - standard non-stick coating SCANPAN Wokpan BEKA Cooking Pot with Glass Lid - Cicla - Stainless Steel - Ø 20 cm - 2.8 Liters - Suitable for all heat sources Beka Kookpan Spicy chicken teriyaki wok with cashew nuts foodies-pittige-kip-teriyaki-wok-met-cashewnoten Spicy Thai basil chicken wok foodies-pittige-thaise-basil-chicken-wok Thai green curry with chicken and rice foodies-thaise-groene-curry-met-kip-en-rijst Thai coconut rice with chicken and mango foodies-thaise-kokosrijst-met-kip-en-mango

Recipe

Thai coconut rice with vegetables and chicken

Thai coconut rice with juicy chicken and colorful vegetables. A dish that leaves you wanting more and comes together effortlessly.

Course	Main course
Kitchen	Thai
Servings	4 servings

Preparation time

Preparation time	15 min
Total	35 min

Equipment

Rice cooker
Wok or large frying pan
Cutting board
Sharp knife
Grater
Mixing bowl
Wooden spoon or spatula

Ingredients

300 g jasmine rice
200 ml coconut milk (full-fat can)
200 ml water
1 pinch of salt
2 chicken breasts (approx. 400 g)
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp lime juice (plus extra to taste)
2 garlic cloves, finely chopped
1 tsp fresh ginger, grated
1 red bell pepper, cut into strips
1 carrot, cut into thin julienne strips
100 g sugar snap peas
2 tbsp sunflower oil
Handful of fresh cilantro
1 tbsp toasted sesame seeds
1 lime, in wedges

How to make Thai coconut rice with vegetables and chicken?

Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and results in fluffier rice.
Put the rinsed rice in the rice cooker. Add the coconut milk and the water and stir briefly. Add a pinch of salt and turn on the rice cooker.
Cut the chicken breasts into strips of about 2 cm. Mix them with the fish sauce, lime juice, sesame oil, grated ginger and garlic. Let marinate for 10 minutes.
Heat a wok or frying pan over high heat. Add a splash of sunflower oil and fry the chicken strips for 5 to 6 minutes until golden brown and cooked through. Scoop them out of the pan and set aside.
In the same pan, stir-fry the bell pepper, carrot and sugar snap peas over high heat for 3 to 4 minutes until crisp-tender. Add a splash of soy sauce and mix well.
Add the chicken back to the vegetables and heat everything together for another minute. Season with extra lime juice or soy sauce to taste.
Spoon the coconut rice into deep plates or bowls. Top with the chicken and vegetables. Garnish with freshly chopped cilantro, toasted sesame seeds and lime wedges. Serve immediately and enjoy.

Cooking mode Prevents your screen from going to sleep

The rice cooker is the quiet hero behind this dish. While you prepare the chicken and vegetables, it takes care of the rice entirely. No overcooking, no burning, no fuss. Just perfect coconut rice, ready when you are. That's stress-free cooking.

Feel free to vary the vegetables: broccoli, pak choi or corn also work great. Want to make it vegetarian? Leave out the chicken and add fried tofu or extra vegetables. This recipe is your base—make it your own moment.

Related products

SCANPAN Wok Pan CTX ø 32cm - suitable for all heat sources - standard non-stick coating

In stock

€229,-

BEKA Cooking Pot with Glass Lid - Cicla - Stainless Steel - Ø 20 cm - 2.8 Liters - Suitable for all heat sources

In stock

€65,-

Related categories

Rice Cooker

Wok pan

Sauce pan

Frying Pan

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