Thai · Dinner
Thai Coconut Rice Bowl with Chicken (High-Protein)
Jasmine rice bowl built on lightened coconut milk and topped with seared chicken breast plus a jammy egg for extra protein. Edamame, red bell pepper and cucumber bring crunch and fibre, finished with lime, fish sauce and Thai basil for a bright, savoury-sweet profile.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
58.3gProtein
21.8gFat
44.2gCarbs
5.4gSugar
6.1gFiber
1380mgSodium
330mgChol
8.9gSat Fat
950mgPotassium
95mgCalcium
3.8mgIron
0.9mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the chicken breast thinly, mince the garlic and ginger, slice the bell pepper and cucumber, and slice the chili; set everything within reach.
2
Simmer
Bring a small pot of water to a boil over high heat, lower the egg in gently, and simmer 6–7 minutes until white is set but yolk remains jammy.
3
Sauté
Heat vegetable oil in a skillet over medium-high heat, add garlic and ginger, and cook 30 seconds until fragrant and golden at the edges.
4
Sear
Add chicken to the skillet in a single layer and cook 4–5 minutes, turning once, until golden outside and no longer pink inside.
5
Simmer
Pour coconut milk and fish sauce into the skillet with the chicken and simmer 2–3 minutes over medium-low heat until sauce coats the chicken.
6
Build
Spoon cooked jasmine rice into a bowl and arrange chicken, halved egg, edamame, bell pepper, and cucumber around it.
7
Plate
Squeeze lime juice over the bowl, scatter chili and Thai basil on top, season with salt, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 cup190g jasmine rice, cooked
- 6 tbsp90ml coconut milk
- 22 large eggs, soft-boiled and halved
- 1/2 cup74g shelled edamame, cooked
- 1/2 cup70g red bell pepper
- 1/2 cup60g cucumber
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp lime juice
- 11 lime, cut into wedges
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh ginger
- 11 fresh red chili
- 2 tbsp2 tbsp fresh Thai basil leaves
- 2 tsp2 tsp vegetable oil
- 1/4 tsp1/4 tsp salt
