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Coconut chicken rice bowl with creamy sauce served over jasmine rice with fresh cilantro garnish

Coconut Chicken Rice Bowl

Tender chicken cooked in creamy coconut sauce served over rice with tropical flavors
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts diced, 450g
  • 1 can coconut milk 13.5 oz, full-fat
  • 2 cups cooked rice jasmine, basmati, or brown rice
  • 1 tablespoon vegetable oil or coconut oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon lime juice fresh
  • 1 pinch salt and pepper to taste
  • 1 handful fresh cilantro or green onions for garnish

Equipment

  • Large skillet
  • Rice cooker or pot for rice
  • Grater for ginger

Method
 

  1. In a large skillet, heat the vegetable oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is browned and cooked through.
  2. Add the minced garlic and grated ginger to the skillet. Stir for about 1 minute until fragrant.
  3. Pour in the coconut milk, soy sauce, and lime juice. Bring the mixture to a simmer and cook for another 5-7 minutes, allowing the sauce to thicken slightly.
  4. While the chicken is cooking, prepare your cooked rice according to the package instructions.
  5. Serve the chicken mixture over a generous scoop of rice and garnish with fresh cilantro or sliced green onions.

Notes

Cook chicken until internal temperature reaches 165°F. Use full-fat coconut milk for creamiest results. Fresh ginger provides better flavor than powdered. Tamari can substitute soy sauce for gluten-free option. Sauce will thicken as it simmers.