Coconut Chicken Rice Bowl (Printer View)

Creamy coconut chicken over fluffy rice with fresh herbs, ready in 30 minutes.

# Components:

→ For the Chicken

01 - 1 lb boneless, skinless chicken breasts, diced
02 - Salt and pepper, to taste

→ For the Sauce

03 - 1 can (13.5 oz) coconut milk (regular or light)
04 - 1 tbsp soy sauce (or tamari/coconut aminos for gluten/soy-free)
05 - 1 tsp fresh lime juice
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated

→ For the Rice Base

08 - 2 cups cooked jasmine, basmati, or brown rice (or cauliflower rice for low-carb)

→ For Cooking

09 - 1 tbsp vegetable oil or coconut oil

→ For Garnish

10 - 2 tbsp fresh cilantro, chopped, or sliced green onions (or parsley)

# Method:

01 - Heat the oil in a large skillet over medium heat.
02 - Season the diced chicken with salt and pepper. Add to the skillet and cook 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F).
03 - Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
04 - Pour in the coconut milk, soy sauce, and lime juice. Stir well and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
05 - Meanwhile, prepare the rice as per package instructions if not already cooked.
06 - To serve, spoon rice into bowls, top with coconut chicken and sauce, and garnish with cilantro or green onions.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The coconut sauce creates this rich, velvety texture that makes even simple rice feel special
02 -
  • Do not skip searing the chicken properly before adding the liquid, that brown color is where all the depth lives
  • The sauce will continue thickening as it stands off the heat, so do not over-reduce it in the pan
03 -
  • Grate your ginger from frozen, it becomes much easier to work with and you get more flavor
  • If your sauce seems too thin at the end, remove the chicken and reduce the sauce alone for a few minutes
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