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Coconut Chicken Rice Bowl

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A comforting, quick coconut chicken rice bowl with tender chicken simmered in coconut milk, garlic, ginger, and lime, served over fluffy rice.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 can coconut milk
  • 1 tbsp soy sauce or tamari
  • 1 tsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 cups cooked rice
  • 1 tbsp vegetable oil or coconut oil
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish

Instructions

  1. Pat the chicken dry and cut into bite-size strips or cubes.
  2. Sprinkle the chicken with salt and pepper. Toss to coat.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 2 to 3 minutes per side until golden but not fully cooked through.
  4. Remove the chicken to a plate.
  5. Reduce heat to medium. Add more oil if needed, then add garlic and ginger. Cook for 30 to 45 seconds until fragrant.
  6. Pour in the can of coconut milk and stir, scraping any browned bits from the pan. Add 1 tablespoon soy sauce and 1 teaspoon lime juice. Bring to a gentle simmer.
  7. Return the chicken to the skillet. Simmer for 6 to 8 minutes, until the chicken reaches 165°F and the sauce thickens.
  8. Serve by spooning rice into bowls, topping with coconut chicken, and garnishing with cilantro or green onions.

Notes

Serve with a wedge of lime for extra brightness. Pairs well with a green salad or steamed broccoli.

Nutrition

Find it online: https://www.simplefamilydishes.com/coconut-chicken-rice-bowl/