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.

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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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!

Notes

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

For a vegetarian option, swap the chicken for shrimp or tofu.

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

Cauliflower rice can be used for a low-carb alternative to regular rice.

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

If reheating, add a splash of water or coconut milk to loosen up the sauce if it’s thickened too much.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: Tropical/Asian

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 6g
Sodium: 650mg
Fat: 18g
Saturated Fat: 15g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg