Description

This Coconut Chicken Rice Bowl features tender diced chicken simmered in a creamy coconut milk sauce with garlic, ginger, and a hint of lime, served over fluffy jasmine or basmati rice. Garnished with fresh cilantro and optional avocado or hot sauce, it combines tropical flavors in a comforting, quick-to-make meal perfect for any day of the week.

Ingredients

Scale

Protein

1 lb (450g) boneless, skinless chicken breasts, diced

Sauce and Seasonings

1 can (13.5 oz) coconut milk
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon lime juice
Salt and pepper to taste

Rice

2 cups cooked rice (jasmine, basmati, or brown rice)

Cooking Oil

1 tablespoon vegetable oil (or coconut oil)

Garnishes (Optional)

Fresh cilantro or green onions
Sliced avocado
Lime wedges
Hot sauce

Instructions

Prepare the skillet: Heat 1 tablespoon of vegetable oil or coconut oil in a large skillet over medium heat to ensure the chicken cooks evenly without sticking.
Cook the chicken: Add the diced chicken to the skillet, season with salt and pepper, and cook for 5 to 7 minutes until the chicken pieces are browned on the outside and cooked through inside.
Sauté aromatics: Stir in the minced garlic and grated ginger, sautéing for about 1 minute until fragrant, which will infuse the dish with rich flavor.
Add liquids and simmer: Pour in the coconut milk, soy sauce or tamari, and lime juice, then reduce heat slightly and simmer for 5 to 7 minutes, stirring occasionally until the sauce thickens slightly and coats the chicken pieces.
Cook the rice: While the chicken simmers, prepare your choice of rice according to the package instructions, aiming for fluffy, tender grains.
Assemble the bowl: Serve the creamy coconut chicken mixture over a bed of warm cooked rice, ensuring an even distribution for balanced flavor.
Garnish and serve: Top with fresh cilantro or green onions and optionally add sliced avocado, lime wedges, or a drizzle of hot sauce for extra flavor and freshness before serving.

Notes

For a gluten-free version, use tamari instead of soy sauce.
You can substitute chicken breasts with thighs for richer flavor.
Brown rice can be used as a healthier alternative to white rice, though cooking time will increase.
Adjust lime juice to taste for more tanginess.
Leftovers store well in the refrigerator up to 3 days and can be reheated gently on the stove or in the microwave.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: Fusion - Tropical/Asian Inspired

Nutrition

Serving Size: 1 bowl (about 1 cup chicken mixture with 1/2 cup cooked rice)
Calories: 420
Sugar: 2g
Sodium: 550mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg

Keywords: coconut chicken, rice bowl, easy dinner, gluten free, coconut milk chicken, ginger garlic chicken, quick meals