Chicken And Coconut Rice Breakfast Bowl Recipe

Thai cuisine · 630 calories

Chicken and Coconut Rice Breakfast Bowl recipe

About this recipe

Kickstart your morning with the Chicken and Coconut Rice Breakfast Bowl, a fusion of Asian flavors and hearty ingredients. This dish pairs tender, soy-marinated chicken with creamy coconut rice, seasoned with aromatic spices like ginger and star anise. The rice is fluffy and fragrant, complemented perfectly by the savory chicken, which absorbs the depth of flavors from the sauce. Garnished with fresh coriander, this breakfast is not only satisfying but also packed with protein and carbs to energize your day. Cooking this bowl is a rewarding experience, blending simple techniques with bold ingredients. Ideal for a hearty breakfast or brunch that feels indulgent yet wholesome.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - Ginger Powder
  • - MF GARLIC CLOVES 100GM
  • 300 G Assorted Chilli Pepper Sb Shichimi Tougarashi
  • - Star Anise
  • - Dark Soy Sauce-90 GM
  • 180 g Vinegar
  • - White Pepper
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the rice thoroughly under water until the water runs clear and set it aside.
  2. 2. Heat 1 tablespoon of vegetable oil in a pan and sauté minced garlic cloves until fragrant.
  3. 3. Add the rinsed rice to the pan and toast it lightly for 2 minutes, stirring constantly.
  4. 4. Pour coconut milk and water into the pan, add star anise, and bring to a gentle boil.
  5. 5. Lower the heat, cover the pan, and let the rice cook until tender, about 15 minutes.
  6. 6. While the rice is cooking, cut the chicken breast into bite-sized pieces.
  7. 7. In a separate pan, heat the remaining 1 tablespoon of vegetable oil and cook the chicken until golden brown.
  8. 8. Add soy sauce, vinegar, ginger powder, white pepper, and chilli pepper to the chicken and stir well.
  9. 9. Simmer the chicken on low heat for 5 minutes to let the flavors meld together.
  10. 10. Once the rice is cooked, remove the star anise and fluff the rice with a fork.
  11. 11. Assemble the bowl by layering the coconut rice and topping it with the chicken mixture.
  12. 12. Garnish with freshly chopped coriander leaves and a sprinkle of salt before serving.