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Coconut Ginger Chicken and Green Jasmine Rice

Coconut Ginger Chicken and Green Jasmine Rice

Coconut Ginger Chicken with Green Jasmine Rice |

Disclosure: Vita Coco compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.

I admit, for this latest Recipe ReDux recipe contest , “Get Culinary With Coconut Water” sponsored by Vita Coco Pure coconut water, my mind drew a blank.

While I often use coconut milk in cooking, I’ve never thought to use coconut water as an ingredient. Granted, it’s become a popular beverage only recently in the United States so I have only thought about it as a beverage.

Up to now.

I started thinking about how plain water, juice or broth are essential ingredients in so many recipes. And then I couldn’t stop thinking up ways to experiment with coconut water: Whip up tropical smoothie? Sauté scallops? Steam some veggies? Cook a batch of whole grains?

After watching a culinary demo on Indonesia cooking, I settled on poaching chicken in coconut water with a few aromatics. A couple of garlic cloves and chunks of fresh ginger in a pot of simmering coconut water created an amazing scent and not to mention, a super tasty chicken.

I figured, why stop there? So I cooked some brown jasmine rice in more coconut water, which resulted in a slighty sweet, delicious flavor. Avocado, green onions, mint and lime juice mixed into the rice along with pieces of the cooled chicken completed the dish.

Coconut Ginger Chicken with Green Jasmine Rice |

Oh my goodness.

I could not stop eating this.

Let’s just say coconut water is my new pantry staple.

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Coconut Ginger Chicken with Green Jasmine Rice |

Coconut Ginger Chicken & Green Jasmine Rice

  • Yield: 4 - 6 servings 1x


Easy to make. Delicious to eat: Coconut Ginger Chicken & Green Jasmine Rice



For the chicken:

  • 1 (500 ml) container Vita Coco Pure unflavored coconut water
  • 2 garlic cloves, bruised
  • 2-inch piece of fresh ginger, peeled and cut into 4 pieces
  • 1 pound skinless chicken breasts or tenderloins
  • Salt & pepper

For the rice:

  • 1 (500 ml) container Vita Coco Pure unflavored coconut water
  • 1 cup uncooked brown jasmine rice
  • 1 avocado, cut into cubes
  • 4 green onions (white & green parts), sliced
  • Juice from 1/2 lime
  • 1/4 cup of fresh mint, torn


  1. To cook the chicken, place a large sauce pan on the stove over medium heat. Add 500 ml coconut water, garlic and ginger, bring to a boil.
  2. Add chicken, cover and lower to a simmer; cook for 25 minutes.
  3. Remove chicken to a cutting board. Strain the cooked coconut water and save 1/4 cup.
  4. Once cooled, cut the chicken into bite sized pieces. Sprinkle with salt & pepper. Set aside.
  5. While the chicken is cooking, prepare the rice. Add 500 ml coconut water to a pot and bring to a boil.
  6. Add rice, cover and lower to medium-low heat; cook for about 35 minutes (or time according to the package.)
  7. Remove pot from heat and fluff rice.
  8. In a large bowl, toss avocado, green onions and lime juice. Fold in cooked rice and chicken. Add a few tablespoons of the cooked coconut water if rice seems dry. Gently mix in mint. Sprinkle with more cracked black pepper to taste.


If you have leftovers, save the extra reserved cooked chicken/coconut water. When reheating, add in a few more tablespoons to keep moist.

And here’s what I like about the Vita Coco unflavored coconut water I used for this recipe:

  •  45 calores per 8 ounces
  • Water comes from younger coconuts, which provide electrolytes (potassium, magnesium, calcium)
  • One serving has more potassium than a banana (now I’m thinking about a banana colada smoothie!)
  • Never from concentrate

Vita Coco has a variety of coconut water flavors, like orange and pineapple but hands down, my favorite is the pure, unflavored version (now if I could only drink it right from the coconut with a straw, I’d be in hog heaven.)

Have you ever cooked with coconut water?


Saturday 10th of May 2014

Lovely idea and Im trying it this evening. The only thing I would say is that having been so taken with poaching that i try it all the time (even did poached turkey last Christmas!) - boiling ruins the texture of the chicken. If you take the pan off the boil, put the chicken in and leave it, covered for 14 mins (max) a chicken breast will usually be done. You can check by using a meat thermometer, or cut it open and check. This results in much better textured chicken. Check out Raymond Blanc's guide to poaching which is available on you tube. Hope you dont mind me commenting, Im so glad someone else enjoys poaching too.

Deanna Segrave-Daly

Saturday 10th of May 2014

So thrilled you are commenting and sharing your poaching expertise. and yes, I've tried that in the past (after boiling, take off heat and let cooked covered) and it works great too! Will try that next time - thanks for stopping by.


Monday 8th of April 2013

I've been considering using coconut water in my rice because even the light coconut milk is still quite fatty! Glad to hear it was a success for you. I love everything about this dish!


Tuesday 9th of April 2013

Sues - I'm telling you, you'll love the flavor when you cook your rice in it - coconut water really is my new cooking staple :)


Monday 8th of April 2013

Sounds delish! Glad to know that you're inspired by Indonesian cooking!


Tuesday 9th of April 2013

I want to learn more about Indonesian cuisine for sure :)


Sunday 7th of April 2013

Love this! Great recipe and photos. I agree, I think coconut water is the new pantry staple!

Dr Barb, Nutrition Budgeteer

Sunday 7th of April 2013

Your dish sounds wonderful. Love your idea of using the coconut water in both the chicken and the rice. Your addition of avocado and mint makes this a "must try" for me.

Comments are closed.