Coconut Chicken Rice Bowl (Print-Friendly Format)
Creamy coconut chicken with rice, avocado, and herbs. A quick, flavorful meal for weeknights.
# Ingredients You’ll Need:
→ Main
01 -
450 g boneless, skinless chicken breasts, diced
02 -
1 can (400 ml) coconut milk
03 -
2 cups cooked jasmine, basmati, or brown rice
04 -
1 tablespoon (15 ml) vegetable oil or coconut oil
→ Aromatics and Seasonings
05 -
2 cloves garlic, minced
06 -
1 teaspoon (5 g) fresh ginger, grated
07 -
1 tablespoon (15 ml) soy sauce or tamari
08 -
1 teaspoon (5 ml) lime juice
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish
11 -
Fresh cilantro or green onions, finely chopped
12 -
Optional: avocado, sliced
13 -
Optional: lime wedges
14 -
Optional: hot sauce
# How to Make It:
01 -
Heat oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until browned and fully cooked.
02 -
Stir in minced garlic and grated ginger. Sauté for 1 minute until fragrant.
03 -
Pour in coconut milk, soy sauce, and lime juice. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
04 -
While the chicken simmers, cook rice according to package instructions, if not using pre-cooked rice.
05 -
Serve creamy coconut chicken over a bed of warm rice. Garnish with cilantro or green onions, and add optional avocado, lime wedges, or hot sauce if desired.
# Extra Tips:
01 -
For a richer sauce, use full-fat coconut milk.
02 -
Swap chicken for tofu or shrimp for a protein variation.
03 -
Store rice and chicken separately in the refrigerator for up to 4 days.
04 -
Ideal for meal prep; reheat gently to preserve texture.