Juicy Asian Steamed Chicken Thighs


These tender, juicy chicken thighs are simmered in coconut juice and served in a zesty sauce that's full of umami flavor. Best served over a bed of jasmine rice.

Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hrs 5 mins


  • 4 bone-in chicken thighs, with skin

  • 1 teaspoon sea salt, or to taste

  • 1 (2 inch) piece fresh ginger, thinly sliced, or to taste

  • 3 sliced green onions, white and green parts separated, divided

  • 1 cup coconut juice

  • 4 tablespoons water

  • 4 Thai chiles, chopped

  • 5 sprigs fresh cilantro, stems and leaves separated, divided

  • 2 cloves garlic, chopped

  • 1 (1 inch) piece fresh ginger, coarsely chopped

  • 1 ½ tablespoons fish sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon fresh lime juice

  • 1 teaspoon palm sugar

  • 2 ½ tablespoons vegetable oil


  1. Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.

  2. Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.

  3. Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  4. While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.

  5. Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.

  6. Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.

  7. Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.

  8. Pour sauce over chicken. Garnish with cilantro leaves.

Nutrition Facts (per serving)

314 Calories
18g Fat
19g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 314
% Daily Value *
Total Fat 18g 23%
Saturated Fat 5g 25%
Cholesterol 69mg 23%
Sodium 935mg 41%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 20g
Vitamin C 25mg 126%
Calcium 27mg 2%
Iron 9mg 49%
Potassium 263mg 6%

* 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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