Coconut Chicken Rice Bowl Recipe
A Coconut Chicken Rice Bowl made with tender chicken, coconut milk, garlic, ginger, and lime.Ready in just 25 minutes and perfect for busy weeknights.Serve over jasmine rice for a flavorful tropical-inspired meal.
Ingredients
- 1 pound boneless skinless chicken breasts, diced
- 1 can light coconut milk
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 cups cooked jasmine or basmati rice
- 2 tablespoons vegetable oil or coconut oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon fresh lime juice
- Salt to taste
- Black pepper to taste
- ¼ cup fresh cilantro or green onions chopped
Instructions
- Heat the vegetable oil in a large non-stick skillet over medium heat.
- Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned and fully cooked.
- Pour in the coconut milk and soy sauce. Stir well to combine.
- Bring the mixture to a gentle simmer and cook for 2–3 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste.
- Stir in the fresh lime juice just before serving.
- Divide the cooked rice between serving bowls.
- Spoon the Coconut Chicken Rice Bowl mixture over the rice.
- Garnish with chopped cilantro or green onions and serve immediately.
Notes
- Jasmine rice pairs especially well with the coconut sauce.
- Garnish with toasted coconut flakes for added texture.
- Serve alongside steamed vegetables or a fresh cucumber salad.
- A squeeze of extra lime juice before serving enhances the tropical flavors.