Coconut Chicken Rice Bowl (Printable)

Tender chicken in creamy coconut sauce over aromatic rice, topped with fresh herbs

# What You'll Need:

→ For the Chicken

01 - 1 lb boneless skinless chicken breasts, diced
02 - Salt and pepper to taste

→ For the Sauce

03 - 1 can (13.5 oz) coconut milk
04 - 1 tbsp soy sauce
05 - 1 tsp fresh lime juice
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated

→ For the Rice Base

08 - 2 cups cooked jasmine rice

→ For Cooking

09 - 1 tbsp vegetable oil

→ For Garnish

10 - 2 tbsp fresh cilantro, chopped

# How-To Steps:

01 - Heat vegetable oil in a large skillet over medium heat.
02 - Season diced chicken with salt and pepper. Add to skillet and cook 5-7 minutes, stirring occasionally, until golden brown and cooked through to internal temperature of 165°F.
03 - Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
04 - Pour in coconut milk, soy sauce, and lime juice. Stir well and simmer for 5-7 minutes, allowing sauce to thicken slightly.
05 - Prepare rice according to package instructions if not already cooked.
06 - Spoon rice into bowls, top with coconut chicken and sauce, and garnish with fresh cilantro.

# Expert Tips:

01 -
  • The creamy coconut sauce clings to every grain of rice, so each bite is perfectly coated
  • Its dairy-free but still feels incredibly indulgent and rich
02 -
  • Coconut milk can separate if boiled too vigorously, so keep the sauce at a gentle simmer
  • The sauce will continue to thicken as it stands off the heat, so remove it slightly earlier than you think
03 -
  • Grating ginger on a microplane releases more flavor and eliminates fibrous bits
  • Letting the chicken develop a golden crust before adding liquid adds depth to the final sauce
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