why make this recipe
Coconut Chicken Rice Bowl is a delightful dish that brings a taste of the tropics to your dinner table. It’s quick and easy, taking only 20 minutes to prepare and cook. The creamy coconut milk paired with tender chicken and fragrant rice creates a comforting meal that the whole family will love. Plus, it’s a great way to incorporate some exotic flavors into your weeknight cooking without a lot of hassle.
how to make Coconut Chicken Rice Bowl
Ingredients:
- 1 pound Boneless, skinless chicken breasts, diced
- 1 can Coconut milk, light
- 2 tablespoons Soy sauce, Tamari for gluten-free
- 2 cups Cooked rice, jasmine or basmati
- 2 tablespoons Vegetable oil, or coconut oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Lime juice, fresh, to taste
- Salt and pepper
- 1/4 cup Fresh cilantro or green onions, chopped
Directions:
- Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
- Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute, until fragrant and golden.
- Add 1 pound of diced boneless, skinless chicken breasts to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned.
- Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and bring the mixture to a gentle simmer. Let it cook for an additional 2-3 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste. Stir in 1 teaspoon of fresh lime juice right before serving.
- Serve the coconut chicken over 2 cups of cooked rice and garnish with 1/4 cup of chopped fresh cilantro or green onions.
how to serve Coconut Chicken Rice Bowl
Serve the Coconut Chicken Rice Bowl hot, right after cooking. It makes a complete meal on its own, but you can pair it with a light salad or some steamed vegetables for an extra boost of nutrition. The fresh cilantro or green onions on top will add a nice pop of color and flavor.
how to store Coconut Chicken Rice Bowl
If you have leftovers, store the Coconut Chicken Rice Bowl in an airtight container in the fridge. It will stay good for about 3-4 days. When you’re ready to reheat, just warm it up on the stove or in the microwave until it’s heated through. You may want to add a splash of coconut milk or water to bring back some creaminess.
tips to make Coconut Chicken Rice Bowl
- For extra flavor, marinate the chicken in soy sauce and lime juice for 15-30 minutes before cooking.
- Use fresh herbs for garnish as they make a big difference in taste.
- If you like it spicy, add a pinch of red pepper flakes or a dash of hot sauce to the coconut sauce while it’s simmering.
variation
You can make this dish with shrimp or tofu instead of chicken for a different twist. Just adjust the cooking time accordingly, as shrimp cooks quicker than chicken, and tofu will need more time to get crispy if you choose to fry it.
FAQs
Q: Can I use regular coconut milk instead of light coconut milk?
A: Yes, you can use regular coconut milk, but it will be richer and more calorie-dense.
Q: Is this recipe gluten-free?
A: It can be gluten-free if you use Tamari instead of regular soy sauce.
Q: Can I make this recipe in advance?
A: Yes, you can prepare the chicken and coconut sauce in advance and then serve it over freshly cooked rice for a quick meal later.
Coconut Chicken Rice Bowl
Ingredients
Method
- Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
- Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute, until fragrant and golden.
- Add 1 pound of diced boneless, skinless chicken breasts to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned.
- Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and bring the mixture to a gentle simmer. Let it cook for an additional 2-3 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste. Stir in 1 teaspoon of fresh lime juice right before serving.
- Serve the coconut chicken over 2 cups of cooked rice and garnish with 1/4 cup of chopped fresh cilantro or green onions.