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Coconut Chicken Rice Bowl Recipe

Coconut Chicken Rice Bowl Recipe
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★★★★★

5 from 12 reviews

This Coconut Chicken Rice Bowl features tender, juicy chicken simmered in a creamy coconut milk sauce infused with garlic, ginger, and lime. Served over fluffy jasmine or brown rice, it’s a comforting yet vibrant dish perfect for a quick weeknight dinner or casual lunch. Garnished with fresh cilantro, green onions, and optional avocado or hot sauce, this bowl offers a harmonious blend of tropical flavors with a hint of zest.

Ingredients

Scale

Chicken and Sauce

  • 1 lb (450g) boneless, skinless chicken breasts, diced
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon vegetable oil (or coconut oil)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon lime juice
  • Salt and pepper to taste

Rice

  • 2 cups cooked rice (jasmine, basmati, or brown rice)

Garnishes and Optional

  • Fresh cilantro or green onions, for garnish
  • Optional: sliced avocado, lime wedges, hot sauce for serving

Instructions

  1. Heat the Oil: Warm the vegetable or coconut oil in a large skillet over medium heat until shimmering but not smoking, preparing a flavorful base for the chicken.
  2. Cook the Chicken: Add the diced chicken to the skillet, season with salt and pepper, and sauté for 5 to 7 minutes until the pieces are golden brown and cooked through, ensuring a juicy texture.
  3. Sauté Aromatics: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant to infuse the dish with depth and warmth.
  4. Add Coconut Milk and Seasonings: Pour in the coconut milk, soy sauce or tamari, and lime juice. Reduce the heat slightly and simmer the mixture for 5 to 7 minutes, stirring occasionally until the sauce thickens slightly and the flavors meld beautifully.
  5. Prepare the Rice: While the chicken simmers, cook your preferred rice according to package instructions, ensuring fluffy and perfectly cooked grains to serve as the base.
  6. Assemble the Bowl: Spoon the creamy coconut chicken mixture over a bed of the warm rice in serving bowls.
  7. Garnish and Serve: Top each bowl with fresh cilantro or green onions, and add optional sliced avocado, lime wedges, or hot sauce according to your taste preferences for an added layer of freshness and spice.

Notes

  • Use tamari in place of soy sauce for a gluten-free option.
  • Brown rice offers a nuttier flavor and more fiber compared to jasmine or basmati rice.
  • Adjust lime juice and hot sauce amounts to taste for balancing acidity and heat.
  • This recipe can be easily doubled for meal prep or larger gatherings.
  • Leftovers keep well in the fridge for up to 3 days; reheat gently to avoid drying the chicken.

Nutrition

Keywords: coconut chicken, coconut milk, chicken rice bowl, easy dinner, weeknight meal, Asian-inspired, creamy chicken, gluten free option

Find it online: https://nataliereeve.com/coconut-chicken-rice-bowl-recipe/