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Coconut Chicken Rice Bowl Recipe

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★★★★★

4.8 from 92 reviews

Experience the delightful Coconut Chicken Rice Bowl, a quick and nourishing tropical dish featuring tender sautéed chicken in a creamy coconut sauce served over fragrant rice. Perfect for a 30-minute dinner that transports your taste buds to paradise.

Ingredients

Scale

For the Protein

  • 1 pound boneless, skinless chicken breasts (can substitute with shrimp, tofu, or chickpeas)

For the Creamy Sauce

  • 1 can coconut milk (use light coconut milk for a lighter version)
  • 2 tablespoons soy sauce (tamari for gluten-free option)

For the Rice Base

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

For Cooking & Flavor

  • 2 tablespoons vegetable oil or coconut oil (olive oil can be used as substitute)
  • 2 cloves garlic, minced (or garlic powder if fresh is unavailable)
  • 1 teaspoon grated ginger (ground ginger can be substituted, adjust to taste)

For Brightness & Seasoning

  • 1 teaspoon lime juice (fresh preferred)
  • Salt and pepper, to taste

For the Garnish

  • 1/4 cup fresh cilantro or green onions (parsley as alternative)

Instructions

  1. Heat the Oil: Heat 2 tablespoons of vegetable or coconut oil in a large skillet over medium heat to ensure even cooking and a nice sear.
  2. Sauté the Chicken: Add diced chicken breasts to the skillet, seasoning with salt and pepper. Cook for 5-7 minutes until browned and fully cooked, reaching 165°F internally.
  3. Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute to build aromatic flavor.
  4. Create the Sauce: Pour in the coconut milk, soy sauce, and lime juice. Let the mixture simmer for 5-7 minutes, allowing the sauce to thicken slightly and envelop the chicken.
  5. Prepare the Rice: Cook your rice according to package instructions while the sauce simmers. Use jasmine, basmati, or brown rice as preferred.
  6. Assemble and Garnish: Serve the creamy chicken mixture over a scoop of cooked rice. Garnish with fresh cilantro or sliced green onions for a vibrant finish. Optionally, squeeze extra lime juice on top before serving.

Notes

  • For added brightness, squeeze more lime juice over the dish before serving.
  • Leftovers can be stored in the fridge up to 3 days in an airtight container.
  • Freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
  • Reheat gently on stovetop or microwave, adding a splash of water or coconut milk to restore creaminess if needed.
  • Substitute proteins and herbs to customize flavors and dietary preferences.
  • For thicker sauce, mix cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir into simmering sauce.

Keywords: coconut chicken, rice bowl, tropical recipe, quick dinner, creamy chicken, coconut milk sauce

Find it online: https://cookwithlea.com/coconut-chicken-rice-bowl-recipe/