Description
This Easy Coconut Chicken Rice Bowl is a creamy, flavorful one-bowl meal made with tender chicken simmered in coconut milk, garlic, ginger, and lime, served over fluffy rice. Perfect for a quick, healthy, and satisfying dinner.
Ingredients
1 lb boneless, skinless chicken breasts, diced
1 tbsp vegetable oil or coconut oil
Salt and black pepper to taste
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 can (13.5 oz) coconut milk
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp fresh lime juice
2 cups cooked jasmine rice (or basmati/brown rice)
Fresh cilantro or green onions, for garnish
Instructions
1. Heat the oil in a large skillet over medium heat.
2. Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until golden brown and cooked through (internal temp 165°F).
3. Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.
4. Pour in coconut milk, soy sauce, and lime juice. Stir well to combine.
5. Bring the mixture to a gentle simmer and cook for 5–7 minutes, allowing the sauce to slightly thicken.
6. Prepare rice according to package instructions if not already cooked.
7. Spoon cooked rice into bowls and top with coconut chicken and sauce.
8. Garnish with fresh cilantro or sliced green onions and serve immediately.
Notes
Use full-fat coconut milk for a richer, creamier sauce.
Do not overcook the chicken to keep it tender and juicy.
Add vegetables like bell peppers, spinach, or carrots for extra nutrition.
Swap chicken with shrimp, tofu, or chickpeas for variation.
Store leftovers in the refrigerator for up to 4 days and reheat gently.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired