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Delicious Coconut Chicken Rice Bowl with tender chicken and aromatic coconut rice.

Coconut Chicken Rice Bowl

A quick and easy one-pan meal featuring tender chicken in creamy coconut sauce served over fluffy rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken and sauce
  • 1 lb skinless, boneless chicken breast cut into bite-sized pieces
  • 1 can coconut milk
  • 1 tbsp soy sauce ensure gluten-free if needed
  • 1 tsp lime juice adjust to taste
  • 2 cloves garlic, chopped
  • 1 tsp fresh ginger, grated
For the rice
  • 2 cups cooked rice jasmine, basmati, or brown rice
For cooking
  • 1 tbsp vegetable oil or coconut oil
  • Salt to taste
  • Pepper to taste
For garnish
  • Fresh cilantro or green onions for garnish

Method
 

Preparation
  1. Cut the chicken into bite-sized pieces.
Cooking
  1. Heat the oil in a large pan over medium heat and cook the chicken until golden brown.
  2. Add the garlic, ginger, and soy sauce, stirring for a quick sauté.
  3. Pour in coconut milk, stirring everything together, and let it simmer for about 5 minutes.
  4. Taste and adjust with lime juice, salt, and pepper.
  5. Fold the cooked rice into the mixture until well combined.
  6. Garnish with fresh cilantro or green onions and serve.

Notes

Leftovers keep well in the fridge for up to 3 days. Freeze for up to 2 months. To reheat, add a splash of water to retain moisture. For a vegan version, replace chicken with tofu or chickpeas and use vegetable broth.