Warm toasted coconut chicken bowl with ginger rice, sautéed green beans, and quick pickled cucumber
A complete and original lunch bowl featuring golden chicken lightly glazed with coconut and lime, served over ginger-scented rice with sautéed green beans and quick pickled cucumber for a fresh, vibrant contrast.
Ingredients
- 600 g boneless skinless chicken breast (cut in strips gruesas)
- 220 g uncooked jasmine rice
- 480 ml water (for cocer the arroz)
- 250 g green beans (recortadas)
- 200 g cucumber (en medias lunas finas)
- 160 ml coconut milk (without sugar)
- 25 g unsweetened shredded coconut
- 20 g fresh ginger (grated, divided)
- 12 g garlic (chopped, divided)
- 2 unit lime (zumo and a poco of zest)
- 21 g honey
- 30 ml soy sauce
- 45 ml rice vinegar
- 30 ml olive oil (divided)
- 10 ml sesame oil
- 1 g red pepper flakes
- 6 g salt (or to taste, divided)
- 2 g black pepper
- 30 g scallion (sliced finas)
- 9 g sesame seeds (tostadas)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Rinse the jasmine rice under cold water. Place it in a saucepan with 480 ml (2 cups) water, half of the grated ginger, a pinch of salt, and 1 teaspoon olive oil. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, combine the coconut milk, honey, soy sauce, juice of 1 lime, 1 minced garlic clove, half of the lime zest, black pepper, and shredded coconut in a bowl. Add the chicken and let it marinate for 10 minutes.
- 3
In another bowl, combine the cucumber with the rice vinegar, 1/2 teaspoon salt, red pepper flakes, and 2 tablespoons water. Toss and let it sit while you prepare the rest.
- 4
Heat a large skillet over medium heat and toast the sesame seeds for 1 minute, stirring, until fragrant. Remove and set aside.
- 5
In the same skillet, heat 1 tablespoon olive oil and the sesame oil over medium-high heat. Add the green beans, 2 minced garlic cloves, and a pinch of salt. Sauté for 4 to 5 minutes until tender but still crisp. Remove and set aside.
- 6
If you prefer to finish the chicken in the oven, preheat it to 220 °C / 425 °F. Otherwise, you can cook it entirely in the skillet. For the skillet version, add the remaining tablespoon of olive oil to the skillet over medium-high heat. Add the chicken, lifted from the marinade, and brown for 3 to 4 minutes per side.
- 7
Add the reserved marinade to the skillet and cook for 3 to 4 minutes more, stirring, until the sauce thickens slightly and the chicken reaches a safe internal temperature. If using the oven, transfer the browned chicken to a tray and bake for 6 to 8 minutes at 220 °C / 425 °F; meanwhile, boil the marinade in the skillet until thickened, then coat the chicken with it.
- 8
Fluff the rice with a fork and stir in the remaining scallion, a few drops of juice from the second lime, and a little lime zest to taste.
- 9
Divide the rice among 4 bowls. Top with the toasted coconut chicken, sautéed green beans, and drained quick pickled cucumber. Finish with the toasted sesame seeds and serve immediately.
Chef tips
For deeper flavor, let the chicken sit in the marinade for up to 30 minutes in the refrigerator. Allow the shredded coconut to toast slightly in the finishing sauce for deeper notes and a light texture.
Substitutions
You can swap jasmine rice for basmati rice. Green beans can be replaced with asparagus or tender broccoli. For a gluten-free version, use certified gluten-free soy sauce or tamari.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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