Coconut Chicken Rice Bowl: Creamy Comfort In Every Bite
This easy coconut chicken rice bowl features juicy chicken simmered in rich coconut milk with garlic, ginger, and lime for a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
1 lb boneless, skinless chicken breasts, diced
1 can coconut milk
1 tbsp soy sauce (or tamari)
1 tsp lime juice
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups cooked rice (jasmine, basmati, or brown rice)
1 tbsp vegetable oil or coconut oil
Salt and black pepper, to taste
Fresh cilantro or green onions, for garnish
Instructions
Heat 1 tablespoon vegetable oil or coconut oil in a large skillet over medium heat.
Add the diced chicken and season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
Pour in the coconut milk, soy sauce, and lime juice. Stir well and bring the mixture to a gentle simmer.
Let the sauce cook for 5–7 minutes, allowing it to slightly thicken and coat the chicken.
Meanwhile, prepare 2 cups of rice according to package instructions if not already cooked.
Divide the cooked rice into bowls and spoon the coconut chicken and sauce over the top.
Garnish with fresh cilantro or sliced green onions and serve warm.
Notes
You can substitute the chicken with shrimp, tofu, or chickpeas for a different protein option.
For a soy-free version, replace soy sauce with coconut aminos.
Use light coconut milk for a lighter dish.
Add vegetables like bell peppers, broccoli, spinach, or snap peas for extra flavor and nutrition.
