Description
This Coconut Chicken Rice Bowl is creamy, cozy, and perfect for busy weeknights. Tender chicken simmered in coconut milk with garlic, ginger, soy sauce, and lime is served over fluffy rice and topped with fresh herbs. It’s simple, comforting, and packed with flavor—ready in about 30 minutes.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups cooked rice (jasmine, basmati, or brown)
- 1 tablespoon vegetable oil (or coconut oil)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon lime juice
- Salt and black pepper, to taste
- Fresh cilantro or green onions, for garnish
Optional toppings:
- Sliced avocado
- Cucumber
- Red pepper flakes
- Extra lime wedges
Instructions
- Heat oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook 5–7 minutes until browned and fully cooked.
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Pour in coconut milk, soy sauce, and lime juice. Stir well.
- Simmer 5–7 minutes until the sauce slightly thickens and coats the chicken.
- Spoon warm rice into bowls and top with coconut chicken and sauce.
- Garnish with cilantro or green onions and serve with extra lime if desired.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- If the sauce gets too thick, add a splash of water or broth.
- Chicken thighs can be used instead of breasts.
- Store leftovers in the fridge for up to 4 days.
- Reheat with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 85 mg