Description
A warm and inviting Coconut Chicken Rice Bowl that combines creamy coconut milk with tender chicken, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can coconut milk
- 1 tbsp soy sauce
- 1 tsp lime juice
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 cups cooked rice
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Prepare the chicken: Slice the boneless, skinless chicken breasts into bite-sized pieces. Season with salt and pepper.
- Sauté the aromatics: In a large pan, heat the vegetable oil (or coconut oil) over medium heat. Add in the minced garlic and grated ginger. Sauté until fragrant, about 1-2 minutes.
- Cook the chicken: Add the chicken pieces to the pan. Cook for about 5-7 minutes or until golden brown and cooked through, stirring occasionally.
- Add coconut milk: Pour in the can of coconut milk and stir until well combined. Add the soy sauce and lime juice, bringing the mixture to a gentle simmer.
- Serve with rice: Spoon the creamy chicken mixture over a bed of your cooked rice. Don’t forget to mix well so each grain is coated in deliciousness!
- Garnish and enjoy: Top with fresh cilantro or chopped green onions for a pop of color and flavor. Dive in and savor each comforting bite!
Notes
For a custom twist, substitute the chicken with shrimp, tofu, or chickpeas. You can prep the chicken and veggies in advance and store them in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg