Sticky Coconut Chicken and Rice Casserole


This chicken casserole with coconut and rice is the perfect one-pot comfort dish. All the flavor is captured and all the juiciness of the chicken and accumulated cooking juices are preserved. Don't skip the garnishes as they add crunch and color.

Looking down at a serving of sticky coconut chicken and rice casserole, served in a bowl.
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins


  • 6 boneless, skinless chicken thighs (6 thighs), halved

  • 2 teaspoons garlic salt

  • 1/4 cup canola oil, divided

  • 2 tablespoons minced fresh ginger (from a 1-inch piece)

  • 3 cloves garlic, minced

  • 1 ½ cups uncooked sushi rice, rinsed and drained several times until water runs clear

  • 1 3/4 cups chicken broth

  • 1 (13 1/2 oz) can unsweetened coconut milk

  • 2 cups multicolored baby bell peppers, cut into 1-inch pieces

  • 8 oz sugar snap peas, trimmed

  • 2 large scallions, cut into 1-inch pieces

  • 1/2 cup coarsely chopped dry roasted peanuts

  • ½ cup coarsely chopped fresh cilantro leaves and tender stems

  • 1 lime, cut into wedges, for serving

  • Sriracha sauce to taste


  1. Gather all ingredients.

    All ingredients gathered to make sticky coconut chicken and rice casserole.

    Dotdash Meredith Food Studios

  2. Preheat the oven to 375 degrees F (190 degrees C).

  3. Sprinkle both sides of chicken pieces with garlic salt.

    Chicken pieces sprinkled with garlic salt.

    Dotdash Meredith Food Studios

  4. Heat 2 tablespoons oil in a Dutch oven over medium-high until shimmering. Add half of chicken pieces, and cook, turning occasionally, until golden brown on both sides, about 3 minutes per side. Remove to a plate and repeat with remaining chicken pieces.

    Chicken pieces cooking in a dutch oven until golden-brown.

    Dotdash Meredith Food Studios

  5. Heat remaining 2 tablespoons oil in the Dutch oven over medium-high heat (do not wipe out Dutch oven). Add ginger, garlic and rice; cook, stirring constantly, until ginger and garlic are aromatic and rice is evenly coated in oil, 1 minute.

    Ginger, garlic and rice added to dutch oven, stirring constantly until fragrant and coated.

    Dotdash Meredith Food Studios

  6. Add broth, coconut milk, bell peppers, sugar snap peas, and scallions, stirring and scraping the bottom of the Dutch oven to release browned bits from bottom of pot.

    Broth, coconut milk, bell peppers, sugar snap peas and scallions added to dutch oven.

    Dotdash Meredith Food Studios

  7. Add chicken and any accumulated juices from plate; bring mixture to a boil over medium-high heat. Once mixture boils, remove from heat and cover with a lid.

    Chicken and remaining juices added into the dutch oven, bring to a boil.

    Dotdash Meredith Food Studios

  8. Bake in the preheated oven until all liquid has been absorbed, rice is tender, and chicken is no longer pink in the center and the juices run clear,  20 to 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

    Baked in oven until all liquid is absorbed.

    Dotdash Meredith Food Studios

  9. Serve bowls of rice and vegetables with chicken pieces on top, garnished with peanuts, cilantro, lime wedges, and Sriracha.

    Serve in bowls, and garnish with peanuts, lime, cilantro and Sriracha.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

596 Calories
38g Fat
25g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 596
% Daily Value *
Total Fat 38g 49%
Saturated Fat 9g 46%
Cholesterol 196mg 65%
Sodium 1167mg 51%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 42g
Vitamin C 90mg 451%
Calcium 71mg 5%
Iron 3mg 19%
Potassium 763mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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