Name: Coconut Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tropical/Asian
Ingredients: 1 lb (450g) boneless skinless chicken breast, cut into bite-sized pieces; 1 tbsp olive oil; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 cup full-fat coconut milk (from a can); 1 tbsp soy sauce or tamari; 1 tbsp lime juice; 1 tsp maple syrup or honey; 1/2 tsp ground turmeric; 1/4 tsp crushed red pepper flakes (optional); Salt and black pepper to taste; 2 cups cooked jasmine or basmati rice; 1/4 cup chopped fresh cilantro; 1/2 cup diced cucumber (for topping); 1/2 cup shredded carrots (for topping); 1 tbsp toasted sesame seeds (optional)

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This Coconut Chicken Rice Bowl is a creamy, flavorful dish that brings together tender chicken, aromatic spices, and the tropical richness of coconut milk. It’s a perfect balance of protein, flavor, and texture, all served over a bed of fluffy rice. Whether you’re craving comfort food or looking for a healthy meal option, this bowl will quickly become a favorite in your recipe rotation!

Coconut Chicken Rice Bowl

Ingredients

1 lb (450g) boneless skinless chicken breast, cut into bite-sized pieces

1 tablespoon olive oil

½ onion, finely chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 cup full-fat coconut milk (from a can)

1 tablespoon soy sauce or tamari

1 tablespoon lime juice

1 teaspoon maple syrup or honey

½ teaspoon ground turmeric

¼ teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

2 cups cooked jasmine or basmati rice

¼ cup chopped fresh cilantro

½ cup diced cucumber (for topping)

½ cup shredded carrots (for topping)

1 tablespoon toasted sesame seeds (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large skillet over medium heat.

Add chopped onion and sauté for 2-3 minutes until softened.

Stir in garlic and ginger, cooking for another minute until fragrant.

Add chicken pieces and cook until lightly browned on all sides, about 5-6 minutes.

Reduce heat to medium-low, then stir in coconut milk, soy sauce, lime juice, maple syrup, turmeric, red pepper flakes, salt, and black pepper.

Let the mixture simmer gently for 10-12 minutes, or until the chicken is fully cooked and the sauce is slightly thickened.

Spoon the cooked rice into serving bowls.

Top with the creamy coconut chicken and garnish with chopped cilantro, cucumber, shredded carrots, and sesame seeds.

Serve warm and enjoy the tropical flavors!

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

For a spicier version, add more crushed red pepper flakes or even a splash of sriracha sauce to the coconut milk mixture.

If you prefer a different protein, try swapping the chicken for shrimp or tofu for a vegetarian option.

For a nutty twist, sprinkle some toasted coconut flakes on top along with the sesame seeds.

You can also use cauliflower rice instead of regular rice for a low-carb alternative.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

To reheat, simply warm in the microwave or on the stovetop over low heat. If the sauce has thickened too much, you can add a splash of water or coconut milk to loosen it up.

FAQs

Can I use light coconut milk instead of full-fat?

While full-fat coconut milk gives the dish its rich, creamy texture, you can use light coconut milk if you're looking for a lower-fat option. Keep in mind, the dish may be less creamy.

How can I make this recipe dairy-free?

This recipe is already dairy-free since it uses coconut milk. Just make sure to use dairy-free soy sauce or tamari and avoid any dairy-based toppings.

What can I use if I don’t have soy sauce or tamari?

You can substitute soy sauce or tamari with coconut aminos, which is a great gluten-free, soy-free alternative with a similar taste.

Can I make this ahead of time?

Yes! You can prepare the coconut chicken ahead of time and store it in the refrigerator for up to 3-4 days. When ready to serve, reheat and spoon over fresh rice.

What other vegetables can I add?

Feel free to add any vegetables you like—steamed broccoli, bell peppers, or snap peas would all be great additions. You can even stir in spinach or kale at the end for some extra greens.

Conclusion

This Coconut Chicken Rice Bowl is the perfect weeknight meal when you're craving something both comforting and fresh. The creamy coconut sauce, tender chicken, and crunchy toppings make every bite exciting. Plus, it’s easy to customize and can be prepped in just 30 minutes! I’m sure it will become a go-to recipe in your meal rotation.

Recipe:

Coconut Chicken Rice Bowl

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Coconut Chicken Rice Bowl is a creamy, flavorful dish that combines tender chicken, aromatic spices, and the tropical richness of coconut milk. Served over a bed of fluffy rice, it’s a perfect balance of protein, flavor, and texture, ideal for busy weeknights or a healthy meal.

Instructions

Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté for 2-3 minutes until softened.
Stir in garlic and ginger, cooking for another minute until fragrant.
Add chicken pieces and cook until lightly browned on all sides, about 5-6 minutes.
Reduce heat to medium-low, then stir in coconut milk, soy sauce, lime juice, maple syrup, turmeric, red pepper flakes, salt, and black pepper.
Let the mixture simmer gently for 10-12 minutes, or until the chicken is fully cooked and the sauce is slightly thickened.
Spoon the cooked rice into serving bowls.
Top with the creamy coconut chicken and garnish with chopped cilantro, cucumber, shredded carrots, and sesame seeds.
Serve warm and enjoy the tropical flavors!