Description
A creamy and comforting coconut chicken rice bowl that’s quick and easy to make, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can coconut milk
- 1 tbsp soy sauce (or tamari)
- 1 tsp lime juice
- 2 cloves garlic
- 1 tsp ginger
- 2 cups cooked rice
- 1 tbsp vegetable oil (or coconut oil)
- Salt and pepper to taste
- Fresh cilantro or green onions
Instructions
- Prep the ingredients: Begin by cutting the chicken breasts into bite-sized pieces. Mince the garlic and ginger.
- Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for about 5-7 minutes until golden.
- Add aromatics: Once the chicken is cooked, add minced garlic and ginger to the skillet and stir for about 1 minute.
- Pour in the coconut milk: Add the can of coconut milk, soy sauce, and lime juice. Stir and let simmer for about 5 minutes.
- Serve it up: Serve the chicken and coconut sauce over warmed cooked rice.
- Garnish: Top with fresh cilantro or sliced green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: coconut chicken, rice bowl, easy dinner, comfort food, quick recipe, Asian cuisine