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Coconut Chicken Rice Bowl

A creamy, comforting dish that combines tender chicken with rich coconut flavor, perfect for busy weeknights and the whole family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

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

Method
 

Cooking
  1. Heat the oil in a large pan over medium heat. Add the chicken and season with salt and pepper. Cook until browned on both sides, about 5-7 minutes.
  2. Toss in the minced garlic and ginger and stir for about 1 minute until fragrant.
  3. Pour in the coconut milk, soy sauce, and lime juice. Stir gently and let it simmer for about 10 minutes until the sauce thickens and the chicken cooks through.
  4. Shred the chicken right in the pan and mix it together with the cooked rice until the rice is coated in the creamy sauce.
  5. Sprinkle fresh cilantro or green onions on top before serving.

Notes

Store leftovers in the fridge for about 3-4 days or freeze for up to a month. Reheat in the microwave or pan, adding a splash of coconut milk if it seems too thick. For variations, swap chicken for tofu, add nuts for crunch, or incorporate red curry paste for heat.