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–+ servings
Coconut Chicken Rice Bowl topped with fresh herbs and lime on a wooden table.

Coconut Chicken Rice Bowl

A delightful blend of tender chicken and creamy coconut milk, infused with fragrant garlic and ginger, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Can substitute with tofu for a vegetarian option.
  • 1 can coconut milk
  • 1 tbsp soy sauce or tamari
  • 1 tsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 cups cooked rice Can use jasmine or basmati.
  • 1 tbsp vegetable oil or coconut oil
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish

Method
 

Preparation
  1. Pat the chicken dry and cut it into bite-size strips or cubes.
  2. Mince the garlic and grate the ginger.
  3. Ensure you have 2 cups of cooked rice warmed and ready.
  4. Sprinkle the chicken with salt and pepper; toss to coat it evenly.
Cooking
  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  2. Add the chicken in a single layer and cook for 2-3 minutes on each side until it’s golden but not fully cooked through. Remove the chicken to a separate plate.
  3. Lower the heat to medium and add a bit more oil if the pan looks dry. Toss in the garlic and ginger, cooking for 30-45 seconds until they become fragrant.
  4. Pour in the can of coconut milk, scraping up any browned bits from the bottom of the pan.
  5. Add the soy sauce and lime juice, bringing everything to a gentle simmer.
  6. Return the chicken to the skillet and let it simmer for 6-8 minutes until it reaches an internal temperature of 165°F and the sauce thickens slightly.
  7. Feel free to adjust the seasoning based on your taste preferences.
Serving
  1. Spoon the cooked rice into individual bowls, top with the coconut chicken, and drizzle extra sauce over everything.
  2. Garnish with chopped cilantro or sliced green onions for that finishing touch.

Nutrition

Serving: 1Calories: 500kcalCarbohydrates: 48gProtein: 30gFat: 20gSaturated Fat: 13gSodium: 600mgFiber: 3gSugar: 4g

Notes

For variations, consider marinating chicken beforehand or adding chili peppers or sriracha for heat. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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