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Coconut Chicken Rice Bowl

A creamy and flavorful one-pan meal featuring tender chicken, coconut milk, and rice, perfect for the whole family.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound Boneless, skinless chicken breasts, diced
  • 1 can Coconut milk, light
  • 2 tablespoons Soy sauce (Tamari for gluten-free)
  • 2 cups Cooked rice, jasmine or basmati
  • 2 tablespoons Vegetable oil or coconut oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, grated
  • 1 teaspoon Lime juice, fresh to taste
  • Salt and pepper
  • 1/4 cup Fresh cilantro or green onions, chopped

Method
 

Cooking
  1. Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
  2. Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute, until fragrant and golden.
  3. Toss in 1 pound of diced chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned.
  4. Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and let it simmer gently for 2-3 minutes.
  5. Season with salt and pepper to taste. Just before serving, stir in 1 teaspoon of fresh lime juice.
  6. Serve the coconut chicken over 2 cups of cooked rice and garnish with 1/4 cup of chopped cilantro or green onions.

Notes

This Coconut Chicken Rice Bowl keeps well in the fridge for up to 3 days. Can be frozen for up to 3 months.