Coconut Chicken Rice Bowl (Print Version)
Tender chicken in creamy coconut sauce with garlic, ginger and lime, served over fluffy rice with fresh toppings.
# Ingredients:
→ Main Ingredients
01 -
450g boneless, skinless chicken breasts, diced
02 -
1 can (400ml) coconut milk
03 -
2 cups cooked rice (jasmine, basmati, or brown)
04 -
1 tablespoon vegetable oil or coconut oil
05 -
2 cloves garlic, minced
06 -
1 teaspoon fresh ginger, grated
07 -
1 tablespoon soy sauce (or tamari for gluten-free)
08 -
1 teaspoon lime juice
09 -
Salt and pepper to taste
→ Garnishes
10 -
Fresh cilantro or green onions, chopped
11 -
Sliced avocado
12 -
Lime wedges
13 -
Hot sauce (optional)
# Steps:
01 -
Heat vegetable oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and fully cooked.
02 -
Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 -
Pour in the coconut milk, soy sauce, and lime juice. Simmer for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
04 -
While the chicken simmers, prepare your rice according to package instructions if not already cooked.
05 -
Serve the creamy chicken over a bed of warm rice. Top with fresh cilantro or green onions and optional avocado slices or a drizzle of hot sauce.
# Notes:
01 -
For extra creaminess, use full-fat coconut milk.
02 -
Swap chicken for tofu or shrimp for variation.
03 -
Store leftovers separately (rice and chicken) in the refrigerator for up to 4 days.
04 -
Great for meal prep—just reheat gently and enjoy!