Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) lime juice, fresh
  • 1 tsp (5ml) grated fresh ginger
  • 1 clove garlic, minced
  • ½ tsp chilli flakes (or to taste)
  • 1 tbsp vegetable oil, for cooking
  • 1 tbsp (15ml) vegetable oil
  • 1 onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, grated
  • 1 red bell pepper, cored and chopped (approx. 1 cup/150g)
  • 1 (13.5 oz/400ml) can full-fat coconut milk
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) lime juice, fresh
  • 1 tsp (5ml) brown sugar (light or dark)
  • ½ tsp turmeric powder
  • Salt and black pepper to taste
  • 2 cups (400g) cooked rice (long-grain, basmati, or jasmine recommended)
  • ½ cup (75g) shredded carrots
  • ½ cup (75g) thinly sliced green onions
  • ½ cup (75g) chopped fresh cilantro (coriander)
  • Lime wedges, for serving (optional)

Instructions:

  1. Marinate the Chicken: In a bowl, combine the chicken with soy sauce, lime juice, ginger, garlic, and chilli flakes. Mix well and let it sit for at least 15 minutes (or up to 30 minutes in the fridge).
  2. Prepare the Coconut Sauce Base: Heat vegetable oil in a large skillet or wok over medium heat. Add the onion and cook until softened and translucent. Add the garlic and ginger and cook until fragrant.
  3. Add Peppers & Coconut Milk: Stir in the chopped red bell pepper and cook until slightly softened. Pour in the coconut milk, soy sauce, lime juice, brown sugar, and turmeric powder. Bring to a simmer.
  4. Cook the Chicken: Add the marinated chicken to the coconut sauce. Simmer until the chicken is cooked through and the sauce has thickened slightly (about 10-15 minutes). Check the internal temperature of the chicken; it should reach 165°F (74°C). Season with salt and pepper to taste.
  5. Assemble the Rice Bowls: Divide the cooked rice among four bowls. Top with the coconut chicken and sauce.
  6. Garnish and Serve: Garnish with shredded carrots, green onions, and fresh cilantro. Serve immediately with lime wedges (optional).