Creating a Coconut Chicken Rice Bowl is straightforward. Here’s how to do it:

1. Marinate Chicken: In a mixing bowl, combine the coconut milk, soy sauce, fish sauce, minced garlic, ginger, lime juice, turmeric, chili flakes, salt, and pepper. Add the chicken, ensuring it is fully coated. Let it marinate for at least 10 minutes.
2. Cook Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, add the rice and water or chicken broth. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork once done.
3. Sauté Vegetables: While the rice cooks, heat a large skillet over medium-high heat. Add a splash of oil, then add the sliced bell pepper, broccoli florets, and carrots. Sauté for 3-4 minutes until tender yet crisp. Remove from the skillet and set aside.
4. Cook Chicken: In the same skillet, add a bit more oil if needed. Remove the marinated chicken from the bowl, letting excess marinade drip off. Cook the chicken for 5-7 minutes on each side, or until it’s golden brown and fully cooked (internal temperature should reach 165°F).
5. Combine: Once the chicken is cooked, return the sautéed vegetables to the skillet. Pour any remaining marinade into the skillet, allowing it to simmer for an additional 2-3 minutes.
6. Serve: Divide the cooked jasmine rice into bowls, top with the coconut chicken and vegetables. Garnish with fresh cilantro and lime wedges.