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Coconut Chicken Rice Bowl

A creamy, coconut-infused chicken dish served over rice, bursting with flavor from garlic, ginger, and fresh cilantro. Perfect for a quick meal in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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
  • 1/4 cup Fresh cilantro or green onions, chopped For garnish

Method
 

Cooking
  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. Toss in 1 pound of diced chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned.
  4. Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and let it simmer gently for 2-3 minutes to meld those amazing flavors.
  5. Season with salt and pepper to taste. Just before serving, stir in 1 teaspoon of fresh lime juice.
  6. Serve the coconut chicken over 2 cups of cooked rice and garnish with 1/4 cup of chopped cilantro or green onions.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Can be frozen for up to 2 months. Reheat in a pan with a splash of coconut milk for creaminess. Pro tips: Toast garlic for added flavor and ensure chicken is golden brown for the best taste.