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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.