Coconut Chicken Rice Bowl Recipe

Introduction

This Coconut Chicken Rice Bowl is a creamy, flavorful dish that brings together tender chicken and rich coconut milk in a savory sauce. Perfect for a quick weeknight dinner, it’s both comforting and easy to prepare with simple ingredients.

Ingredients

• 1 pound Boneless, skinless chicken breasts (Feel free to substitute with shrimp, tofu, or chickpeas.)
• 1 can Coconut milk (Use light coconut milk for a lighter version.)
• 2 tablespoons Soy sauce (Tamari works as a gluten-free alternative.)
• 2 cups Cooked rice (jasmine, basmati, or brown rice) (Choose based on your flavor preference.)
• 2 tablespoons Vegetable oil (or coconut oil) (Replace with olive oil if desired.)
• 2 cloves Garlic, minced (Use garlic powder if fresh isn’t available.)
• 1 teaspoon Ginger, grated (Ground ginger can be substituted.)
• 1 teaspoon Lime juice (Fresh lime is best.)
• to taste Salt and pepper (Essential for seasoning.)
• 1/4 cup Fresh cilantro or green onions (Parsley can be a delightful alternative.)

Instructions

1. Step 1: Heat vegetable oil in a large skillet over medium heat.
2. Step 2: Add diced chicken breasts to the skillet, season with salt and pepper. Sauté for about 5-7 minutes until browned and cooked through.
3. Step 3: Stir in minced garlic and grated ginger, cooking for an additional minute.
4. Step 4: Pour in the coconut milk, soy sauce, and lime juice. Let simmer for 5-7 minutes until the sauce thickens.
5. Step 5: Prepare your cooked rice according to package instructions.
6. Step 6: Serve the chicken mixture over rice and garnish with fresh cilantro or green onions.

Tips & Variations

• For a vegetarian version, substitute chicken with tofu or chickpeas for a protein-packed alternative.
• Use light coconut milk to reduce calories while keeping the creamy texture.
• Try using tamari instead of soy sauce for a gluten-free option.
• Adding a pinch of chili flakes or a drizzle of sriracha can add a nice spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, adding a splash of water or coconut milk to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely before cooking to ensure even cooking and proper texture.

Is there a way to make this dish spicier?

Absolutely! Adding chili flakes, diced fresh chili, or a drizzle of hot sauce like sriracha will add heat without overpowering the coconut flavor.

Coconut Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.4 from 121 reviews

A flavorful Coconut Chicken Rice Bowl combining tender sautéed chicken simmered in a creamy coconut milk sauce with garlic, ginger, and lime, served over fluffy cooked rice and garnished with fresh cilantro or green onions. This versatile dish can be customized with shrimp, tofu, or chickpeas, making it perfect for a quick and satisfying meal.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein

• 1 pound Boneless, skinless chicken breasts (Feel free to substitute with shrimp, tofu, or chickpeas.)

Sauce and Seasonings

• 1 can Coconut milk (Use light coconut milk for a lighter version.)
• 2 tablespoons Soy sauce (Tamari works as a gluten-free alternative.)
• 2 cloves Garlic, minced (Use garlic powder if fresh isn’t available.)
• 1 teaspoon Ginger, grated (Ground ginger can be substituted.)
• 1 teaspoon Lime juice (Fresh lime is best.)
• to taste Salt and pepper (Essential for seasoning.)

Other Ingredients

• 2 cups Cooked rice (jasmine, basmati, or brown rice) (Choose based on your flavor preference.)
• 2 tablespoons Vegetable oil (or coconut oil) (Replace with olive oil if desired.)
• 1/4 cup Fresh cilantro or green onions (Parsley can be a delightful alternative.)

Instructions

1. Heat the oil: Heat vegetable oil in a large skillet over medium heat to prepare for cooking the chicken.
2. Cook the chicken: Add diced chicken breasts to the skillet, season with salt and pepper, and sauté for about 5-7 minutes until browned and cooked through.
3. Add aromatics: Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Make the sauce: Pour in the coconut milk, soy sauce, and lime juice. Allow the mixture to simmer for 5-7 minutes until the sauce thickens slightly.
5. Prepare the rice: Cook the rice according to package instructions if not already prepared.
6. Assemble the bowl: Serve the coconut chicken mixture over the cooked rice.
7. Garnish and serve: Garnish with fresh cilantro or green onions before serving for added freshness and flavor.

Notes

• Substitute chicken with shrimp, tofu, or chickpeas for different protein options.
• Use light coconut milk to reduce calories and fat.
• Tamari sauce is a great gluten-free alternative to soy sauce.
• Fresh lime juice enhances the dish, but bottled lime juice can be used as a convenient substitute.
• Parsley can be used instead of cilantro or green onions for garnish if preferred.
• Brown rice adds more fiber and nutrients compared to jasmine or basmati rice.

Keywords: coconut chicken rice bowl, coconut milk chicken, easy chicken dinner, stovetop chicken recipe, gluten free chicken recipe, quick dinner bowl