Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds boneless, skinless chicken thighs
  • 3  tablespoons  low sodium soy sauce
  • 2 tablespoons brown sugar
  • 2  tablespoons  toasted sesame oil
  • 1  tablespoon  chili garlic sauce
  • 2 garlic cloves, (minced)
  • 1 teaspoon ground ginger
  • 1 1/2 cups jasmine rice
  • 1 1/2 cups canned coconut milk
  • 1/2 cup coconut water
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons coconut oil
  • 2 tablespoons finely shredded, (unsweetened coconut (optional!))
  • 4 green onions, (thinly sliced)
  • 3 large carrots, (spiralized (or chopped!))
  • 2 cups sliced red cabbage
  • 1 or 2 avocados, (thinly sliced)
  • 2 tablespoons toasted sesame seeds
  • ¼ cup torn fresh cilantro
  • 1 lime, (cut into wedges for spritzing)

Instruction

  • At least 30 minutes before (but you can do this overnight!), place the chicken in a resealable bag. In a small bowl, whisk together the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. Pour it over the chicken. This can marinate anywhere from 30 minutes to a full 24 hours!
  • To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve.
  • When you’re ready to make the chicken, heat the broiler on high and place a wire rack 3 to 4 inches below. Line a baking sheet with foil. Use kitchen tongs to pull the chicken from the marinade and place it on the foil. (Discard the remaining marinade.)
  • Broil the chicken for 7 minutes, then flip it and broil for 7 minutes more. If you don’t want to broil it, you can bake it at 425 degrees F for 30 minutes, then check to see if it is done. Let the chicken rest for 10 minutes before slicing it.
  • To assemble the bowls, add the coconut rice on the bottom. Top with the avocado, shredded cabbage and spiralized carrots, some green onions and a little cilantro. Add the chicken on top along with a few avocado slices. Top with toasted sesame seeds and a lime wedge. You can also drizzle on extra toasted sesame oil if you’d like!