Coconut Chicken Rice Bowl (Print-Friendly Version)
Tender chicken in creamy coconut sauce served over fluffy rice with fresh veggies - a tropical delight ready in just 20 minutes!
# Ingredients You'll Need:
01 -
450g boneless, skinless chicken breasts, diced
02 -
1 can (400ml) coconut milk
03 -
2 cups cooked rice (jasmine, basmati, or brown rice)
04 -
1 tablespoon vegetable oil or coconut oil
05 -
2 cloves garlic, minced
06 -
1 teaspoon grated fresh ginger
07 -
1 tablespoon soy sauce
08 -
1 teaspoon lime juice
09 -
Salt and pepper to taste
10 -
Fresh cilantro or green onions, for garnish
# How to Make It:
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 cooked through.
02 -
Add minced garlic and grated ginger to the skillet. Stir for about 1 minute until fragrant.
03 -
Pour in coconut milk, soy sauce, and lime juice. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
04 -
While the chicken is cooking, prepare rice according to package instructions if not already cooked.
05 -
Serve the chicken mixture over a generous portion of rice and garnish with fresh cilantro or sliced green onions.
# Tips and Suggestions:
01 -
For extra creaminess, blend some coconut milk with a tablespoon of cornstarch before adding to the sauce.
02 -
Leftover bowls can be stored in the refrigerator for up to 3 days.
03 -
Serve with lime wedges and chopped nuts for added flavor and crunch.