why make this recipe
Coconut Chicken Rice Bowl is a quick and tasty meal that brings a tropical twist to your table. It’s not only delicious but also easy to make. This recipe is perfect for busy weeknights when you want something healthy and satisfying in just 20 minutes. Plus, it uses simple ingredients that you might already have at home.
how to make Coconut Chicken Rice Bowl
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.)
- to taste Salt and pepper (Essential for seasoning.)
- 1/4 cup Fresh cilantro or green onions (Parsley can be a delightful alternative.)
Directions:
- Heat oil in a large pan over medium heat.
- Add minced garlic and grated ginger to the pan. Sauté for about a minute until fragrant.
- Cut the chicken into bite-sized pieces and add it to the pan. Cook until the chicken is no longer pink, around 5-7 minutes.
- Pour in the coconut milk and soy sauce. Stir well to combine.
- Season with salt and pepper to taste. Let it simmer for about 5 minutes until the sauce thickens slightly.
- Remove from heat and stir in the lime juice and fresh cilantro or green onions.
- Serve the coconut chicken mixture over cooked rice.
how to serve Coconut Chicken Rice Bowl
Serve your Coconut Chicken Rice Bowl warm, with extra cilantro or green onions on top. You can also add some lime wedges on the side for a zesty kick. It pairs well with steamed vegetables or a light salad.
how to store Coconut Chicken Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for up to 3 days. When reheating, add a splash of water or coconut milk to keep it creamy.
tips to make Coconut Chicken Rice Bowl
- Make sure to not overcook the chicken to keep it tender.
- Adjust coconut milk quantity to your preference for a lighter or creamier sauce.
- Feel free to add any of your favorite vegetables, like bell peppers or snap peas, for extra color and nutrition.
variation
For a vegan option, replace chicken with tofu or chickpeas, and use light coconut milk. You can also add different vegetables to create a hearty bowl that suits your taste.
FAQs
Can I use frozen chicken?
Yes, but it’s best to thaw it first for even cooking.
What can I substitute for coconut milk?
Almond milk or any other non-dairy milk can be used, but it will change the flavor of the dish.
How spicy is this recipe?
This recipe is not spicy, but you can add chili flakes or chopped chili peppers if you prefer some heat.
Coconut Chicken Rice Bowl
Ingredients
Main 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 Choose jasmine, basmati, or brown rice 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.
- to taste Salt and pepper Essential for seasoning.
- 1/4 cup Fresh cilantro or green onions Parsley can be a delightful alternative.
Instructions
Cooking
- Heat oil in a large pan over medium heat.
- Add minced garlic and grated ginger to the pan. Sauté for about a minute until fragrant.
- Cut the chicken into bite-sized pieces and add it to the pan. Cook until the chicken is no longer pink, around 5-7 minutes.
- Pour in the coconut milk and soy sauce. Stir well to combine.
- Season with salt and pepper to taste. Let it simmer for about 5 minutes until the sauce thickens slightly.
- Remove from heat and stir in the lime juice and fresh cilantro or green onions.
- Serve the coconut chicken mixture over cooked rice.