Thai · Dinner
Thai Coconut Rice Bowl with Chicken (Low-Chol)
Steamed jasmine rice cooked in light coconut milk, topped with pan-seared chicken breast, quick-pickled cucumber, shredded carrot, and scallion. Finished with a lime-fish sauce dressing and cilantro. Chicken breast replaces fattier cuts and coconut cream is diluted to keep cholesterol and saturated fat low while keeping classic sweet-salty-sour Thai flavor.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
48.3gProtein
15.8gFat
67.4gCarbs
9.8gSugar
3.6gFiber
2340mgSodium
73mgChol
7.2gSat Fat
980mgPotassium
75mgCalcium
2.9mgIron
0.4mcgVitamin B12
14.2mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-chol
Instructions
1
Prep
Rinse rice, slice chicken, shred carrot, and slice cucumber, scallion, and chili into thin pieces for assembly.
2
Simmer
Combine rinsed rice, coconut milk, water, and 1 tsp fish sauce in a small saucepan over medium heat; cover and cook 15 minutes until liquid absorbs.
3
Rest
Remove saucepan from heat and let rice sit covered for 10 minutes, then fluff with a fork.
4
Sear
Heat oil in a skillet over medium-high heat; season chicken with salt and garlic, sear 5–6 minutes turning once, until opaque throughout.
5
Whisk
In a small bowl, whisk 2 tbsp fish sauce, lime juice, and brown sugar until sugar dissolves.
6
Build
Fluff coconut rice into a bowl, arrange chicken, cucumber, carrot, scallion, and chili on top, then spoon dressing over.
7
Plate
Scatter cilantro over the bowl and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 180g180g jasmine rice, uncooked
- 160ml160ml coconut milk, light
- 160ml160ml water
- 2 tsp2 tsp fish sauce (for cooking rice)
- 4 tbsp4 tbsp fish sauce (for dressing)
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp brown sugar
- 120g120g cucumber
- 60g60g carrot
- 22 scallion
- 10g10g chili
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp vegetable oil
- 2 clove2 clove garlic
