I am always looking for fun, new weeknight dinners to throw into the rotation and I think we found a tasty one here folks with this Coconut Sriracha Chicken Bowl. Sweet, creamy, spicy, this is the kind of crave-able meal that you can eat over and over again without getting sick of. If you are looking for a way to shake up your chicken and rice routine, then look no further!

chicken and rice bowl

How to marinate your coconut sriracha chicken

The key part to building flavour for this dish is to marinate your chicken. Start by placing your chicken thighs into a shallow dish and then pour in coconut milk, garlic, lime zest, lime juice, sriracha, sweet thai chilli sauce, and curry powder. Mix together, cover and allow the chicken to sit for at least 3 hours or for best flavor let it sit overnight in the fridge. This extra step is going to bring massive flavour to this dish and you will notice the difference with Coconut Sriracha Chicken bowl.

Other chicken and rica recipes you should check out!

I love a good chicken and rice recipe. If you want some other ideas for similar dishes, check these out! Some delicious ideas in here!

Cashew Chicken

Crispy Korean Chicken Stir-fry

Curried Chicken with Mango Salad and Coconut Rice

What to serve with this chicken and rice dish

While the chicken and rice would be delicious on their own, I highly suggest serving this coconut sriracha chicken with pickled red onions, fresh cucumbers, Thai chillies, and cashews. The tartness of the pickles, the freshness of the cucumbers, the heat of the chillies and the crunch from the cashews make this dish sing!

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coconut sriracha chicken bowl

Print Recipe
Prep Time 30 minutes
Servings 4 people

Ingredients
  

Chicken

  • 6-8 chicken thighs
  • 3 garlic cloves, minced
  • 1/3 cup coconut milk
  • 1 lime, zested and juiced
  • 1 tbs sriracha
  • 1 tbs sweet thai chilli sauce
  • 1 tbs curry powder

Dressing

  • 2/3 cup coconut milk
  • 2 tbs sriracha
  • 1 lime, juiced
  • 2 tbs low sodium soy sauce

Pickled red onions

  • 1 red onion, thinly sliced
  • 1/2 cup vinegar
  • 1/2 cup hot water

Rice

  • 1 1/2 cups jasmine rice

Add ons

  • 2 thai chilli peppers, sliced
  • 1/4 cup cashews, crushed
  • 1/4 cup fresh cilantro
  • 1/2 cucumber, thinly sliced

Instructions
 

  • In a large dish add chicken things followed by garlic, coconut milk, lime zest and juice, sriracha, thai chili sauce, and curry powder. Mix and allow the chicken to marinade for 30 minutes or for best results over night.
  • Prior to cooking the chicken I suggest cooking your jasmine rice by pouring 1 1/2 cups of rice into a pot followed by 3 cups of water. Bring to a boil, and once boil has been reached reduce heat to low, cover and allow to cook for 12 minutes.
  • Place sliced onions into a bowl and cover with water and vinegar. Allow to sit for 15-20 minutes.
  • Cook the chicken on a pan placed over medium high heat, or feel free to cook on the grill. Once chicken is cooked, about 10-14 minutes, remove from heat and slice into bite sized pieces.
  • In a bowl mix together the dressing. Add coconut milk, sriracha, lime juice, and soy sauce. Stir.
  • Build your bowl. Start by adding rice, followed by the dressing, then the chicken, pickles, cucumbers, chillies, cashews, and cilantro. Enjoy!
Print Recipe
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