Easy Coconut Chicken Rice Bowl
Experience the vibrant taste of the tropics with this simple, creamy coconut chicken rice bowl. Featuring tender, pan-seared chicken breast simmered in a fragrant sauce of coconut milk, ginger, and garlic, this dish offers restaurant-quality flavor in minutes. Finished with a splash of fresh lime juice and aromatic cilantro, it is a healthy, balanced dinner perfect for busy weeknights. Serve over fluffy basmati or jasmine rice for a satisfying meal that the whole family will love.
Ingredients
- 1 pound boneless skinless chicken breasts, diced into 1-inch pieces
- 1 can full-fat coconut milk
- 2 tablespoons soy sauce
- 2 cups cooked jasmine or basmati rice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat.
- Add the minced garlic and grated ginger to the pan and sauté for about 1 minute until fragrant.
- Add the diced chicken pieces to the pan and sear until they develop a light brown crust and are cooked through.
- Pour in the coconut milk and soy sauce, stirring to combine all ingredients.
- Let the sauce simmer for 5-7 minutes until it reduces slightly and thickens to a creamy consistency.
- Remove from heat and stir in the fresh lime juice.
- Divide the cooked rice into bowls and top with the coconut chicken mixture.
- Garnish with fresh cilantro and serve warm.
Notes
Use tamari instead of soy sauce to make this recipe gluten-free. If you prefer a lighter version, light coconut milk can be substituted, though the sauce will be thinner. Substitute green onions for cilantro if preferred. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 32gProtein: 26gFat: 22gSaturated Fat: 18gCholesterol: 75mgSodium: 580mgFiber: 2gSugar: 2g
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