Coconut Chicken Rice Bowl
A delightful dish combining the richness of coconut milk with tender chicken and fluffy jasmine rice, perfect for a family dinner or a comforting meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Ensure chicken is of good quality.
- 1 can full-fat coconut milk (13.5 oz) For a creamier sauce.
- 1 cup jasmine rice Can substitute with brown rice, but cooking time will vary.
- 1 cup low-sodium vegetable broth To cook the rice.
- 2 cloves garlic, minced Fresh for best flavor.
- 1 inch piece fresh ginger, minced Adds a nice zing.
- 2 tablespoons green onions, chopped For garnish.
- to taste salt and pepper
- 1 tablespoon vegetable oil For cooking the chicken.
Instructions
Preparation
- Chop the garlic and ginger.
Cooking the Rice
- In a medium saucepan, combine jasmine rice and vegetable broth in a 1:1 ratio. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
Cooking the Chicken
- Heat vegetable oil in a skillet over medium-high heat. Season chicken with salt and pepper; sauté for about 6 minutes per side until golden brown and cooked through.
- Remove chicken from the skillet. Add garlic and ginger to the same pan; sauté until fragrant (about 1 minute).
- Pour in coconut milk, stirring well and scraping any browned bits from the bottom. Simmer for about 5 minutes.
- Slice cooked chicken into strips, return to the skillet with coconut sauce, and simmer for an additional 2 minutes.
Serving
- Fluff rice into bowls, top with coconut chicken mixture, and garnish with green onions and cilantro if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop. Add water or broth to thin if sauce thickens.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 15gSodium: 400mgFiber: 2gSugar: 3g
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