Easy Coconut Chicken Rice Bowl
A comforting weeknight dinner featuring tender chicken, creamy coconut milk, and fragrant spices, perfect for busy nights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can coconut milk
- 1 tbsp soy sauce (or tamari) Use tamari for gluten-free option.
- 1 tsp lime juice
- 2 cloves garlic (minced) Fresh garlic preferred.
- 1 tsp ginger (minced) Fresh ginger preferred.
- 2 cups cooked rice Prepare rice in advance.
- 1 tbsp vegetable oil (or coconut oil)
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish Use for added flavor.
Instructions
Preparation
- Slice the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
Cooking
- In a large skillet, heat the vegetable or coconut oil over medium heat. Add the sliced chicken and cook until lightly browned and fully cooked, stirring occasionally.
- Add the minced garlic and ginger to the skillet and stir for about a minute, being careful not to burn them.
- Pour in the coconut milk, soy sauce, and lime juice, stirring to combine. Allow to simmer for a few minutes until the sauce thickens.
- Adjust seasoning with salt and pepper as needed before serving.
Serving
- Scoop rice into bowls and ladle the coconut chicken mixture on top. Garnish with fresh cilantro or green onions.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge. Reheat gently and avoid freezing due to coconut milk texture changes.