easy Coconut Chicken Rice Bowl Recipe
Creamy coconut chicken served over fluffy rice.
Ingredients
- 1 pound boneless skinless chicken breasts, diced
- 1 can light coconut milk
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 cups cooked jasmine or basmati rice
- 2 tablespoons vegetable oil or coconut oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon fresh lime juice
- Salt to taste
- Black pepper to taste
- ¼ cup fresh cilantro or green onions chopped
Instructions
- Heat the vegetable oil in a large non-stick skillet over medium heat.
- Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned and fully cooked.
- Pour in the coconut milk and soy sauce. Stir well to combine.
- Bring the mixture to a gentle simmer and cook for 2–3 minutes, allowing the flavors to blend.
- Season with salt and pepper to taste.
- Stir in the fresh lime juice just before serving.
- Spoon cooked rice into serving bowls.
- Top each bowl with the coconut chicken mixture.
- Garnish with chopped cilantro or green onions and serve immediately.
Notes
- Serve with steamed vegetables, cucumber salad, or roasted broccoli.
- Brown rice can be substituted for white rice.
- Fresh parsley may be used if cilantro is unavailable.
- A squeeze of extra lime before serving enhances the tropical flavors.