Coconut Chicken Rice Bowl Recipe

Introduction

This Coconut Chicken Rice Bowl is a creamy, flavorful dish that’s both comforting and easy to prepare. With tender chicken simmered in coconut milk and fragrant ginger, it’s perfect for a quick weeknight dinner or a satisfying meal any day.

Ingredients

• 1 pound boneless, skinless chicken breasts (Feel free to substitute with shrimp, tofu, or chickpeas.)
• 1 can coconut milk (Use light coconut milk for a lighter version.)
• 2 tablespoons soy sauce (Tamari works as a gluten-free alternative.)
• 2 cups cooked rice (jasmine, basmati, or brown rice) (Choose based on your flavor preference.)
• 2 tablespoons vegetable oil (or coconut oil) (Replace with olive oil if desired.)
• 2 cloves garlic, minced (Use garlic powder if fresh isn’t available.)
• 1 teaspoon ginger, grated (Ground ginger can be substituted.)
• 1 teaspoon lime juice (Fresh lime is best.)
• Salt and pepper to taste (Essential for seasoning.)
• 1/4 cup fresh cilantro or green onions (Parsley can be a delightful alternative.)

Instructions

1. Step 1: Heat the vegetable oil in a large skillet over medium heat.
2. Step 2: Add diced chicken breasts to the skillet and season with salt and pepper. Sauté for about 5-7 minutes until browned and cooked through.
3. Step 3: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Step 4: Pour in the coconut milk, soy sauce, and lime juice. Let the mixture simmer for 5-7 minutes until the sauce thickens slightly.
5. Step 5: Prepare your cooked rice according to package instructions if not already done.
6. Step 6: Serve the chicken and sauce over the cooked rice. Garnish with fresh cilantro or green onions before serving.

Tips & Variations

• For a vegetarian version, swap chicken with tofu or chickpeas and simmer gently to avoid breaking them apart.
• Use light coconut milk to reduce calories while keeping creaminess.
• Add a pinch of chili flakes for a subtle spicy kick.
• Try brown rice for a nuttier texture and added fiber.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water or coconut milk during reheating helps maintain sauce creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw and pat the chicken dry before cooking to ensure even browning and proper texture.

Is this recipe gluten-free?

It can be made gluten-free by using tamari instead of soy sauce and ensuring all other ingredients are gluten-free.

Coconut Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

This Coconut Chicken Rice Bowl is a flavorful and comforting dish featuring tender sautéed chicken breasts simmered in a creamy coconut milk sauce infused with garlic, ginger, soy sauce, and fresh lime juice. Served over your choice of fragrant cooked rice, it is garnished with fresh cilantro or green onions for a bright, fresh finish. This versatile recipe can be adapted with shrimp, tofu, or chickpeas for various dietary preferences.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein

• 1 pound Boneless, skinless chicken breasts (Feel free to substitute with shrimp, tofu, or chickpeas.)

Sauce and Seasonings

• 1 can Coconut milk (Use light coconut milk for a lighter version.)
• 2 tablespoons Soy sauce (Tamari works as a gluten-free alternative.)
• 2 cloves Garlic, minced (Use garlic powder if fresh isn’t available.)
• 1 teaspoon Ginger, grated (Ground ginger can be substituted.)
• 1 teaspoon Lime juice (Fresh lime is best.)
• to taste Salt and pepper (Essential for seasoning.)

Rice and Garnish

• 2 cups Cooked rice (jasmine, basmati, or brown rice) (Choose based on your flavor preference.)
• 1/4 cup Fresh cilantro or green onions (Parsley can be a delightful alternative.)

Cooking Oil

• 2 tablespoons Vegetable oil (or coconut oil) (Replace with olive oil if desired.)

Instructions

1. Heat the oil: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat to prepare for sautéing the chicken.
2. Cook the chicken: Add diced boneless, skinless chicken breasts to the skillet and season with salt and pepper. Sauté the chicken for about 5 to 7 minutes until it is browned on the outside and cooked through on the inside.
3. Add aromatics: Stir in 2 cloves of minced garlic and 1 teaspoon of grated ginger, cooking for an additional minute to release their fragrant flavors.
4. Simmer with sauce: Pour in 1 can of coconut milk, 2 tablespoons of soy sauce, and 1 teaspoon of fresh lime juice. Allow the mixture to simmer gently for 5 to 7 minutes until the sauce thickens slightly, coating the chicken well.
5. Prepare the rice: Meanwhile, cook 2 cups of your preferred rice (such as jasmine, basmati, or brown) according to the package instructions, so it’s ready to serve with the chicken.
6. Assemble and garnish: Serve the creamy coconut chicken mixture over the cooked rice. Garnish generously with 1/4 cup of fresh cilantro or green onions to enhance the flavor and presentation.

Notes

• For a gluten-free version, substitute soy sauce with tamari.
• Light coconut milk can reduce the calories and fat content.
• To make it vegan or vegetarian, substitute chicken with tofu or chickpeas.
• Fresh lime juice adds bright acidity; bottled lime juice may alter flavor.
• Parsley can be used instead of cilantro if preferred.
• Use ground ginger and garlic powder if fresh ingredients are unavailable.
• Choose rice type based on your preference: jasmine or basmati for fragrance, brown rice for more fiber.

Keywords: Coconut Chicken, Rice Bowl, Easy Dinner, Asian Inspired, Gluten Free, One Skillet, Coconut Milk Sauce