10/17/2026
🍜🥥 Creamy Coconut Garlic Ginger Chicken & Rice Bowls
Okayyyyy, this dinner was SO freaking good!! 🤤🔥
I was craving something warm, comforting and full of flavour, so I threw this together with chicken thighs, rice and a creamy coconut broth.
And let me tell you… THE BROTH!!! 😍
Here’s how I made it!
🍗 THE CHICKEN
* 6 boneless, skinless chicken thighs
* 1 tbsp olive oil
* 1 tbsp soy sauce
* 1 tsp garlic powder
* 1 tsp smoked paprika
* Salt & pepper
Season chicken and sear in a hot skillet for about 5–6 minutes per side until beautifully golden and cooked through (165°F). Let rest, then slice.
🥥 THE COCONUT BROTH
* 1 can (400 mL) full-fat coconut milk
* 4 cups chicken broth
* 4 cloves garlic, minced
* 1 tbsp fresh grated ginger
* 2 tbsp soy sauce
* 1 tsp sesame oil
* 1 tsp honey
* 2 tbsp lime juice
* 1 tbsp butter
* Chili garlic sauce to taste 🌶️
* 1 cup sliced mushrooms
* 2 cups bok choy
🍲 HOW TO MAKE IT
1. Melt butter in a pot and sauté garlic and ginger until fragrant.
2. Add chicken broth, coconut milk, soy sauce, sesame oil, honey and chili garlic sauce.
3. Let gently simmer for about 10 minutes.
4. Add mushrooms and cook for another 4–5 minutes.
5. Toss in bok choy and cook until tender.
6. Finish with fresh lime juice. Taste and adjust seasoning.
🍚 BUILD YOUR BOWL
Cook 1½ cups of dry jasmine rice according to package directions.
Add rice to your bowl, top with sliced chicken thighs and pour that creamy coconut broth and veggies all around it.
Don’t forget to add some of those delicious chicken pan juices to the broth!
Top with green onions, extra chili garlic sauce or fresh lime if you like!
My advice? Don’t skip the coconut milk or chili garlic sauce. They MAKE this dish! 🔥
High in protein, loaded with flavour and the perfect cozy dinner.
Definitely adding this one to the regular rotation! 💛