Ingredients

For the Chicken and Rice:

• 6 boneless, skinless chicken thighs (halved)
• 2 teaspoons garlic salt
• 1/4 cup canola oil, divided
• 2 tablespoons minced fresh ginger (from a 1-inch piece)
• 3 cloves garlic, minced
• 1 ½ cups uncooked sushi rice, rinsed and drained several times until water runs clear
• 1 ¾ cups chicken broth
• 1 (13 ½ oz) can unsweetened coconut milk

For the Vegetables and Garnishes:

• 2 cups multicolored baby bell peppers, cut into 1-inch pieces
• 8 oz sugar snap peas, trimmed
• 2 large scallions, cut into 1-inch pieces
• 1/2 cup coarsely chopped dry roasted peanuts
• 1/2 cup coarsely chopped fresh cilantro leaves and tender stems
• 1 lime, cut into wedges, for serving
• Sriracha sauce, to taste

Prep Time

• 15 minutes

Cook Time

• 30 minutes

Total Time

• 45 minutes

Servings

• 4 servings

Calories per Serving

• Approx. 540 kcal

Instructions

1. Prepare the Chicken:
   • Sprinkle the chicken thighs evenly with garlic salt.
   • Heat 2 tablespoons of canola oil in a large skillet or sauté pan over medium-high heat.
   • Add the chicken pieces and sear them for about 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
2. Cook the Aromatics:
   • Reduce the heat to medium and add the remaining 2 tablespoons of canola oil to the same skillet.
   • Stir in the minced ginger and garlic, cooking for 1-2 minutes until fragrant but not browned.
3. Prepare the Rice Base:
   • Add the rinsed sushi rice to the skillet and stir to coat it in the aromatic oil.
   • Pour in the chicken broth and coconut milk, stirring well to combine.
   • Return the seared chicken thighs to the pan, nestling them into the rice mixture.
4. Simmer:
   • Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
   • Let it simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through.
5. Cook the Vegetables:
   • In a separate pan, sauté the baby bell peppers and sugar snap peas over medium heat for 4-5 minutes, just until tender-crisp.
   • Add the scallions and sauté for another minute.
   • Season lightly with salt, if desired.
6. Assemble and Serve:
   • Once the rice and chicken are cooked, fluff the rice gently with a fork.
   • Arrange the sautéed vegetables on top of the chicken and rice.
   • Garnish the dish with chopped peanuts, fresh cilantro, and a drizzle of Sriracha sauce, if you enjoy heat.
   • Serve immediately with lime wedges on the side for added brightness.

Why This Recipe is Timeless

Coconut-Ginger Chicken with Vegetables and Sushi Rice combines elements from various culinary traditions, offering a timeless appeal for its versatility and depth of flavor. The use of fresh, vibrant ingredients like ginger, garlic, and lime makes this dish feel both comforting and refreshing. Sushi rice acts as a neutral yet textured canvas, soaking up the creamy richness of the coconut milk while providing a unique chewiness.

The beauty of this recipe lies in its adaptability. You can switch up the vegetables based on seasonality or personal preference, making it a year-round favorite. The one-pan preparation for chicken and rice simplifies cleanup, while the vivid colors and garnishes make it visually stunning. Whether you’re feeding a family or impressing guests, this dish offers a balance of nutrition, flavor, and ease that stands the test of time.

Nutrition Facts (Per Serving)

• Calories: 540 kcal
• Protein: 30 g
• Carbohydrates: 45 g
• Fat: 24 g
• Saturated Fat: 10 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg

Tips for Success

1. Rinse the Sushi Rice Thoroughly: Rinsing the rice ensures a lighter, less sticky texture when cooked. Keep rinsing until the water runs clear.
2. Don’t Overcrowd the Pan: When searing the chicken, avoid overcrowding to ensure even browning and a flavorful crust.
3. Use Fresh Ginger and Garlic: Their natural oils elevate the dish, adding depth and fragrance that powdered alternatives can’t match.
4. Taste and Adjust: Coconut milk can mellow out flavors, so don’t be afraid to add more lime juice or Sriracha for balance.
5. Customize the Vegetables: Swap in broccoli, asparagus, or zucchini for a fresh twist.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require a slightly shorter cooking time to avoid drying out.

2. Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the chicken and rice up to 2 days ahead. Store in an airtight container in the fridge and reheat gently with a splash of chicken broth or water to maintain moisture.

3. Is there a substitute for coconut milk?
For a lighter version, you can use unsweetened almond milk with a teaspoon of coconut extract.

4. What if I don’t have sushi rice?
Jasmine or basmati rice can be substituted, though the texture will differ slightly.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet with a splash of chicken broth to keep the rice from drying out.
• Freezing: This dish is not ideal for freezing due to the texture of the rice and coconut milk.

Conclusion

Coconut-Ginger Chicken with Vegetables and Sushi Rice is more than a recipe; it’s an invitation to explore the fusion of fresh ingredients and comforting flavors. The creamy coconut milk, tender chicken, and vibrant vegetables create a harmony of textures and tastes that appeals to everyone at the table. Its timelessness comes from its adaptability and the way it brings people together over a wholesome, satisfying meal. Whether enjoyed as a weeknight dinner or a centerpiece for a special occasion, this dish is sure to leave a lasting impression. Try it today, and let it become a staple in your culinary repertoire!