Coconut Chicken Rice Bowl (Printable version)

Tender chicken simmered in creamy coconut sauce with garlic and ginger, served over fluffy rice with fresh herbs.

# Ingredient List:

→ Chicken

01 - 1 lb boneless skinless chicken breasts, diced
02 - Salt and pepper to taste

→ Sauce

03 - 1 can (13.5 oz) coconut milk
04 - 1 tbsp soy sauce
05 - 1 tsp fresh lime juice
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated

→ Rice Base

08 - 2 cups cooked jasmine, basmati, or brown rice

→ Cooking

09 - 1 tbsp vegetable oil or coconut oil

→ Garnish

10 - 2 tbsp fresh cilantro, chopped

# How-To Steps:

01 - Heat vegetable oil in a large skillet over medium heat.
02 - Season diced chicken with salt and pepper. Add to skillet and cook 5-7 minutes, stirring occasionally, until golden brown and cooked through to internal temperature of 165°F.
03 - Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
04 - Pour in coconut milk, soy sauce, and lime juice. Stir well and simmer for 5-7 minutes, allowing sauce to thicken slightly.
05 - Prepare rice according to package instructions if not already cooked.
06 - Spoon rice into bowls, top with coconut chicken and sauce, and garnish with fresh cilantro.

# Expert Advice:

01 -
  • Its the kind of dinner that looks impressive but comes together in under 30 minutes on busy weeknights
  • The creamy coconut sauce creates this incredible balance of rich and bright that keeps everyone coming back for seconds
02 -
  • The sauce will continue thickening as it stands off heat, so remove it from the stove when it still looks slightly thinner than you want
  • Coconut milk can separate if boiled too vigorously, so keep the heat at a gentle simmer once you add it to the pan
03 -
  • Pat the chicken dry before seasoning so it sears rather than steams in the pan
  • Grate your ginger from frozen if you have trouble peeling fresh, it actually grates more easily that way
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