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Coconut Chicken Rice Bowl

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4.8 from 40 reviews

A warm, comforting bowl of rice topped with tender chicken infused with sweet and creamy coconut flavors.

Ingredients

Scale
  • 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, to taste
  • 1/4 cup Fresh cilantro or green onions, chopped

Instructions

  1. Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
  2. Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute, until fragrant and golden.
  3. Cook 1 pound of diced boneless, skinless chicken breasts in the pan for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned.
  4. Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and bring to a gentle simmer. Cook for an additional 2-3 minutes.
  5. Season with salt and pepper to taste. Stir in 1 teaspoon of fresh lime juice right before serving.
  6. Serve the coconut chicken over 2 cups of cooked rice and garnish with 1/4 cup of chopped fresh cilantro or green onions.

Notes

Use leftover rice for a quicker meal. Adjust seasonings to taste. Add red pepper flakes for heat.

Nutrition

Find it online: https://pennykitchenz.com/coconut-chicken-rice-bowl-in-20-minutes/

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