Best Coconut Chicken Rice Bowl Recipe for Busy Weeknights
Experience the ultimate comfort of Coconut Chicken Rice Bowl—a quick, nutritious meal with creamy coconut sauce, bright lime, and aromatic garlic and ginger. Tropical flavors, cozy vibes, and dinner on the table in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 bowl
- Category: Chicken
- Method: Stovetop
- Cuisine: Tropical
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 can coconut milk
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups cooked rice (jasmine, basmati, or brown)
- 1 tablespoon vegetable oil (or coconut oil)
- Salt and pepper, to taste
- Fresh cilantro or green onions, for garnish
Instructions
1. Heat 1 tablespoon vegetable oil (or coconut oil) in a large skillet over medium heat.
2. Add the diced chicken, season with salt and pepper, and cook for 5–7 minutes until golden and the internal temperature reaches 165°F (74°C).
3. Add the minced garlic and grated ginger and stir for about 1 minute, until fragrant.
4. Pour in the coconut milk, soy sauce, and lime juice. Stir well and simmer for 5–7 minutes, until slightly thickened.
5. Prepare the rice according to package instructions if not already cooked.
6. Serve the coconut chicken and sauce over rice and garnish with chopped cilantro or sliced green onions.
Notes
Customize with vegetables like bell peppers, snap peas, or broccoli.
For a lower-fat option, use light coconut milk.
Reheat gently over low heat (add a splash of water if needed) for the best texture.
Find it online: https://cookingwithramsay.com/coconut-chicken-rice-bowl/