Coconut Chicken Rice Bowl Recipe

Introduction

This Coconut Chicken Rice Bowl combines tender chicken with a creamy coconut sauce, brightened by lime and fresh herbs. It’s a simple, flavorful meal perfect for any night of the week.

Ingredients

• 1 pound boneless, skinless chicken breasts (Feel free to substitute with shrimp, tofu, or chickpeas.)
• 1 can coconut milk (Use light coconut milk for a lighter version.)
• 2 tablespoons soy sauce (Tamari works as a gluten-free alternative.)
• 2 cups cooked rice (jasmine, basmati, or brown rice) (Choose based on your flavor preference.)
• 2 tablespoons vegetable oil (or coconut oil) (Replace with olive oil if desired.)
• 2 cloves garlic, minced (Use garlic powder if fresh isn’t available.)
• 1 teaspoon ginger, grated (Ground ginger can be substituted.)
• 1 teaspoon lime juice (Fresh lime is best.)
• Salt and pepper, to taste (Essential for seasoning.)
• 1/4 cup fresh cilantro or green onions (Parsley can be a delightful alternative.)

Instructions

1. Step 1: Heat vegetable oil in a large skillet over medium heat.
2. Step 2: Add diced chicken breasts to the skillet, season with salt and pepper. Sauté for about 5-7 minutes until browned and cooked through.
3. Step 3: Stir in minced garlic and grated ginger, cooking for an additional minute.
4. Step 4: Pour in the coconut milk, soy sauce, and lime juice. Let simmer for 5-7 minutes until the sauce thickens.
5. Step 5: Prepare your cooked rice according to package instructions.
6. Step 6: Serve the chicken mixture over rice and garnish with fresh cilantro or green onions.

Tips & Variations

• For a vegetarian option, substitute chicken with tofu or chickpeas.
• Use tamari instead of soy sauce for a gluten-free meal.
• Add a pinch of chili flakes for a spicy kick.
• Fresh lime juice brightens the dish, so avoid bottled if possible.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the sauce creamy and avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw it completely before cooking to ensure even cooking and the best texture.

What type of rice works best in this dish?

Jasmine and basmati rice work beautifully for their fragrance, but brown rice is a healthier, nutty alternative. Choose based on your preference.

Coconut Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

A flavorful Coconut Chicken Rice Bowl featuring tender chicken breasts simmered in a creamy coconut milk sauce infused with garlic, ginger, soy sauce, and lime juice. Served over your choice of jasmine, basmati, or brown rice and garnished with fresh cilantro or green onions, this dish offers a tropical and savory meal that’s quick and easy to prepare.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Halal

Ingredients

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Protein

• 1 pound Boneless, skinless chicken breasts (Feel free to substitute with shrimp, tofu, or chickpeas)

Sauce and Seasoning

• 1 can Coconut milk (Use light coconut milk for a lighter version)
• 2 tablespoons Soy sauce (Tamari works as a gluten-free alternative)
• 2 cloves Garlic, minced (Use garlic powder if fresh isn’t available)
• 1 teaspoon Ginger, grated (Ground ginger can be substituted)
• 1 teaspoon Lime juice (Fresh lime is best)
• to taste Salt and pepper (Essential for seasoning)

Grain

• 2 cups Cooked rice (jasmine, basmati, or brown rice) (Choose based on your flavor preference)

Cooking Oil

• 2 tablespoons Vegetable oil (or coconut oil) (Replace with olive oil if desired)

Garnish

• 1/4 cup Fresh cilantro or green onions (Parsley can be a delightful alternative)

Instructions

1. Heat Oil: Warm 2 tablespoons of vegetable oil in a large skillet over medium heat to prepare for cooking the chicken.
2. Cook Chicken: Add diced chicken breasts to the skillet and season with salt and pepper. Sauté for 5-7 minutes until the chicken is browned and cooked through.
3. Add Aromatics: Stir in minced garlic and grated ginger. Cook for an additional minute to release their flavors.
4. Simmer Sauce: Pour in the coconut milk, soy sauce, and lime juice. Let the mixture simmer for 5-7 minutes until the sauce thickens slightly and the flavors meld.
5. Prepare Rice: Cook your choice of rice (jasmine, basmati, or brown) according to package instructions during or before cooking the chicken mixture.
6. Assemble Bowl: Serve the coconut chicken mixture over the cooked rice.
7. Garnish: Top with fresh cilantro or green onions for a fresh and fragrant finishing touch.

Notes

• You can substitute chicken with shrimp, tofu, or chickpeas for different dietary preferences or to add variety.
• Using light coconut milk can reduce the calorie and fat content.
• Tamari is a great gluten-free substitute for soy sauce.
• If fresh garlic and ginger aren’t available, garlic powder and ground ginger can be used instead.
• This dish works well with jasmine, basmati, or brown rice depending on your flavor and texture preference.
• For a lighter oil option, replace vegetable oil with olive oil.
• Parsley can be used as an alternative garnish if cilantro or green onions are not available.

Keywords: coconut chicken, chicken rice bowl, coconut milk chicken, easy dinner, stovetop chicken, Asian inspired chicken, quick weeknight meal