One Pot Sticky Coconut Rice & Chicken Recipe
If you’re craving a dish that combines rich, tropical flavors with the comforting heartiness of tender chicken and perfectly sticky rice, you’ll absolutely love this One Pot Sticky Coconut Rice & Chicken Recipe. It’s a gorgeous, simple meal that somehow feels both fresh and indulgent thanks to the creamy coconut milk, bold fish sauce, and fragrant jasmine rice all cooked together in one pot. This recipe is a game-changer for weeknight dinners, offering incredible flavor, minimal cleanup, and that satisfying, cozy feeling that only a one-pot wonder can bring. Let me walk you through everything you need and how to make this stellar meal your new favorite!
Ingredients You’ll Need
Getting this One Pot Sticky Coconut Rice & Chicken Recipe just right is all about having simple, fresh ingredients that work in harmony. Each element, from the sticky jasmine rice to the zingy ginger, plays a critical role in building the perfect balance of flavor, texture, and vibrant color.
- Chicken thighs (1 1/2 pounds): Boneless and skinless for juicy, tender bites that soak up all the delicious marinade.
- Soy sauce (1 tablespoon): Adds a savory depth that enhances the chicken’s natural flavor.
- Fish sauce (1 tablespoon): Brings an authentic umami punch with just a hint of the sea.
- Brown sugar (1 tablespoon): Balances the salty and tangy flavors with a touch of caramel sweetness.
- Fresh ginger (1 teaspoon, grated): Provides a refreshing zing and warmth to brighten up the dish.
- Garlic (2 cloves, minced): Lends a fragrant, robust aroma that’s indispensable here.
- Sesame oil (1 tablespoon): For that nutty, toasted note that makes the dish irresistible.
- Jasmine rice (1 1/2 cups, rinsed): The star rice that cooks to sticky perfection and absorbs all those lovely flavors.
- Full-fat coconut milk (1 can, 13.5 oz): Infuses creamy richness and a slight sweetness that defines the recipe.
- Water (1 1/4 cups): Helps cook the rice to the right texture without diluting the creaminess.
- Salt (1/2 teaspoon): Enhances all the layered flavors throughout the dish.
- Red bell pepper (1, sliced): Adds a crisp, vibrant crunch and a splash of color.
- Green onions (1/4 cup, chopped): For fresh, peppery brightness on top.
- Fresh cilantro (for garnish): Offers leafy herbal notes that lift the entire dish.
- Lime wedges (for serving): The perfect tangy contrast when squeezed over the finished plate.
How to Make One Pot Sticky Coconut Rice & Chicken Recipe
Step 1: Marinate Your Chicken
Start by tossing your chicken chunks with soy sauce, fish sauce, brown sugar, grated ginger, and minced garlic in a medium bowl. This step is crucial because it lets the chicken soak up those amazing flavors and become tender and fragrant. A quick 15-minute marinade is enough to infuse the perfect balance of sweet, salty, and spicy notes.
Step 2: Sear the Chicken
Heat sesame oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and sear it until each side is lightly browned—about 5 minutes. This step locks in the juices and adds a beautiful caramelized crust. Don’t worry if the chicken isn’t fully cooked at this point; it will finish cooking with the rice.
Step 3: Add the Jasmine Rice
Once the chicken is nicely seared, stir in the rinsed jasmine rice. Coating the grains in the pan’s savory juices lays the foundation for that sticky, flavorful texture you’re aiming for—trust me, this little step makes all the difference.
Step 4: Pour in Coconut Milk and Simmer
Next, pour the full-fat coconut milk and water into the pot, then sprinkle in the salt. Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 18 to 20 minutes—this allows the rice to absorb all those luscious, creamy liquids and the chicken to finish cooking perfectly.
Step 5: Add Bell Pepper and Rest
Five minutes before the rice is done, tuck the sliced red bell pepper on top, cover again, and let it steam gently. This keeps the peppers crisp-tender and colorful. Once cooking finishes, remove the pot from heat and let it rest, still covered, for 5 minutes. This rest time sets the rice and allows the flavors to marry beautifully.
Step 6: Fluff and Garnish
Finally, fluff the rice gently to mix everything together and sprinkle on the chopped green onions and fresh cilantro. Serve with lime wedges on the side for that final zesty pop that will have everyone reaching for seconds.
How to Serve One Pot Sticky Coconut Rice & Chicken Recipe
Garnishes
Green onions and fresh cilantro are essential for adding a burst of herbal freshness and color contrast. A generous squeeze of lime juice right before eating makes the flavors sing and adds a lovely brightness that cuts through the creamy coconut richness.
Side Dishes
This One Pot Sticky Coconut Rice & Chicken Recipe pairs wonderfully with light, crisp sides like steamed green beans or snap peas. Their subtle crunch and clean flavors balance the richness perfectly without overwhelming the main dish.
Creative Ways to Present
For a fun twist, serve the dish in coconut shells or rustic bowls with extra lime wedges. You could also sprinkle some toasted sesame seeds or chopped peanuts on top for added texture and a nutty flavor that complements the sesame oil beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Sticky Coconut Rice & Chicken Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors meld even more deeply overnight, making for an even tastier meal the next day.
Freezing
If you want to make this ahead in bulk, freeze leftovers in freezer-safe containers. They will keep deliciously for up to 2 months. Just be sure to cool the dish completely before freezing to maintain texture and flavor integrity.
Reheating
Reheat gently on the stovetop with a splash of water or extra coconut milk to refresh the rice’s creaminess. You can also microwave individual portions covered with a damp paper towel to keep everything moist and steaming hot.
FAQs
Can I use bone-in chicken thighs for this recipe?
Absolutely! Just keep in mind bone-in thighs will need a longer cooking time to ensure they’re fully cooked through. Adjust the simmering time accordingly, checking tenderness as you go.
Is jasmine rice the best choice for this dish?
Jasmine rice works best thanks to its natural aroma and ability to become sticky yet fluffy. You could experiment with other medium-grain rices, but jasmine gives the perfect texture and flavor balance here.
Can I make this recipe vegan or vegetarian?
Yes! Swap the chicken for firm tofu or hearty mushrooms and replace fish sauce with soy sauce or tamari to keep it plant-based. The coconut milk and seasonings still provide a rich, satisfying experience.
How spicy is this dish?
By default, it’s mild but packed with flavor. Feel free to add sliced red chilies or a dash of sriracha during the marinade for extra heat if you love a little kick.
What’s the best way to reheat leftovers without drying out the rice?
Gently reheat on the stovetop with a splash of water or extra coconut milk to restore moisture. Microwaving with a damp paper towel covering the dish also helps keep the rice tender and avoids drying.
Final Thoughts
This One Pot Sticky Coconut Rice & Chicken Recipe is pure magic in a pot — warm, indulgent, and packed with irresistible flavors that you’ll want to make again and again. It’s the perfect cozy dinner to share with family or impress friends without fuss. Trust me, once you try it, this dish will become your go-to for those nights when you want something quick, tasty, and deeply satisfying. Grab those ingredients and dive in — your taste buds will thank you!
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One Pot Sticky Coconut Rice & Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
This One Pot Sticky Coconut Rice & Chicken is a flavorful, easy-to-make Asian-inspired main course featuring tender chicken thighs simmered with aromatic jasmine rice in coconut milk. Enhanced with ginger, garlic, soy and fish sauces, and a touch of brown sugar, it delivers a delightful balance of sweet, savory, and slightly tangy tastes. The dish is completed with crisp red bell peppers, fresh herbs, and lime wedges, making it perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
Rice & Cooking
- 1 tablespoon sesame oil
- 1 1/2 cups jasmine rice, rinsed
- 1 (13.5 oz) can full-fat coconut milk
- 1 1/4 cups water
- 1/2 teaspoon salt
- 1 red bell pepper, sliced
Garnishes
- 1/4 cup chopped green onions
- Fresh cilantro leaves
- Lime wedges
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, fish sauce, brown sugar, grated ginger, and minced garlic. Toss well to coat evenly. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Sear the Chicken: Heat sesame oil in a large deep skillet or Dutch oven over medium-high heat. Add the marinated chicken chunks and sear them until they turn lightly browned on all sides, about 5 minutes. Note that the chicken does not need to be fully cooked at this stage.
- Add the Rice: Stir the rinsed jasmine rice into the skillet with the chicken, coating the grains in the flavorful juices and oil in the pan.
- Pour Liquids and Season: Pour in the full-fat coconut milk, water, and sprinkle salt. Bring the mixture to a gentle boil over medium-high heat.
- Simmer: Reduce the heat to low, cover the skillet, and let the mixture simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Add Bell Peppers: During the last 5 minutes of cooking, arrange the sliced red bell pepper on top of the rice to keep them crisp-tender.
- Rest: Remove the skillet from heat and let it rest, still covered, for 5 minutes. This allows the rice to finish cooking and the flavors to meld.
- Serve: Fluff the rice gently with a fork. Top with chopped green onions, fresh cilantro leaves, and a squeeze of lime juice before serving to add brightness and freshness.
Notes
- For extra heat, add sliced red chili peppers or a dash of sriracha to the marinade.
- Bone-in chicken thighs can be used, but increase the cooking time to ensure the chicken is fully cooked.
- This dish pairs wonderfully with steamed green beans or snap peas for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
