Dinner

Ginger-Garlic Chicken with Peppers & Coconut Rice

Name: Ginger-Garlic Chicken with Peppers & Coconut Rice
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 boneless, skin-on chicken thighs (about 10 oz), patted dry; salt and pepper; 2 tablespoons neutral oil; 1 medium red bell pepper, sliced into strips; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 1 medium tomato, diced (or ½ cup canned); ¼ cup coconut milk; ½ cup chicken broth; 1 teaspoon ground cumin; juice of ½ lime; fresh cilantro for garnish; 1 cup jasmine rice, uncooked; 1¼ cups coconut broth or water

Tender chicken thighs seared until skin crisps, then cooked in a quick sauce of ginger, garlic, tomato, and a splash of coconut milk—bright, creamy, not heavy. Served alongside rice cooked in coconut broth. This feels like restaurant food but lives entirely on the stovetop.

869calper serving 32gprotein 84gcarbs 45gfat 8min prep 17min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this