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Lemongrass Coconut Chicken Rice Bowl Recipe

Lemongrass Coconut Chicken Rice Bowl recipe


This is a yummy bowl with chicken, rice, and veggies. The chicken is cooked with lemongrass and coconut. It's a bit spicy and very tasty. You can eat it for lunch or dinner.


2 stalks of lemongrass
1 Tbsp coconut oil
4 boneless, skinless chicken breasts
400 ml coconut milk
1 small red onion
1 red bell pepper
1/2 small bunch of basil (10 g)
1/2 small bunch of cilantro (10 g)
1 large carrot
1 head of romaine lettuce
400 g jasmine rice
20 g unsweetened shredded coconut
1 Tbsp soy sauce
1 lime
1 Tbsp honey


Trim the lemongrass, remove the tough outer layers, and finely chop the softer inside part.
In a large saucepan on medium heat, add 1 tbsp of coconut oil. Once hot, add the lemongrass and cook for 1 minute.
Add the chicken breasts and coconut milk to the pan. Bring to a simmer, cover, and cook for 20 minutes until the chicken is cooked through.
While the chicken is cooking, peel and thinly slice the red onion. Seed and thinly slice the red bell pepper. Pick the basil and cilantro leaves and chop them. Peel and julienne the carrot. Wash and chop the romaine lettuce into bite-sized pieces.
Remove the chicken from the pan and shred it using two forks. Continue to simmer the coconut milk in the pan until it reduces slightly, about 5 minutes.
Cook the jasmine rice according to package directions.
Return the shredded chicken to the pan with the coconut milk, add the shredded coconut, soy sauce, honey, and half of the basil and cilantro. Squeeze in the juice of the lime and stir to combine.
To serve, divide the rice among bowls. Top with the chicken mixture and garnish with the red onion, bell pepper, carrot, romaine lettuce, and the remaining basil and cilantro.

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