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Coconut Chicken Rice Bowl Recipe

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★★★★★

4.9 from 112 reviews

Experience the ultimate comfort of Coconut Chicken Rice Bowl, a quick, nutritious dish offering tropical flavors with tender chicken simmered in a creamy coconut sauce served over fluffy rice. This bowl blends rich, aromatic elements like garlic, ginger, lime, and soy sauce for a perfect balance of savory and bright tastes, making it a deliciously satisfying meal that’s easy to prepare and customize.

Ingredients

Scale

For the Chicken

  • 1 lb boneless, skinless chicken breasts, diced

For the Sauce

  • 1 can (13.5 oz) coconut milk
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp lime juice (freshly squeezed)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

For the Rice Base

  • 2 cups cooked rice (jasmine, basmati, or brown rice; cauliflower rice for low-carb option)

For Cooking

  • 1 tbsp vegetable oil or coconut oil
  • Salt and pepper to taste

For Garnish

  • Fresh cilantro or green onions, chopped

Instructions

  1. Heat the Oil: Begin by heating 1 tablespoon of vegetable or coconut oil in a large skillet over medium heat. Wait until the oil shimmers, then swirl it to coat the pan evenly, setting up a great surface for browning the chicken.
  2. Cook the Chicken: Add the diced chicken to the skillet and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until chicken is golden brown and cooked through with an internal temperature of 165°F, ensuring tenderness and juiciness.
  3. Add Aromatics: Stir in the minced garlic and grated ginger; cook for about 1 minute until the mixture is fragrant, releasing aromatic flavors to enhance the dish.
  4. Create the Sauce: Pour in the coconut milk, soy sauce, and lime juice. Stir to combine, then bring to a gentle simmer. Let it cook for 5-7 minutes to thicken the sauce and allow the chicken to absorb the creamy flavors.
  5. Prepare the Rice: While the chicken simmers, cook 2 cups of rice according to package directions aiming for fluffy, separate grains to soak up the sauce beautifully.
  6. Assemble the Bowl: Serve the rich coconut chicken over the cooked rice and garnish with chopped fresh cilantro or sliced green onions for a burst of freshness and color.

Notes

  • Customize with veggies like bell peppers, snap peas, or broccoli added during the last few minutes of cooking for crunch and nutrition.
  • Avoid overcooking chicken by monitoring the internal temperature to keep it juicy and tender.
  • To thicken the sauce, mix a tablespoon of cornstarch with water and stir into the simmering sauce.
  • Leftovers can be refrigerated up to 3 days or frozen for up to 3 months in airtight containers.
  • Reheat gently either on the stovetop or in the microwave, stirring to maintain sauce creaminess.
  • Substitute proteins with shrimp, tofu, or chickpeas for dietary preferences.

Keywords: Coconut Chicken Rice Bowl, coconut milk chicken, tropical chicken rice, easy chicken dinner, creamy coconut chicken, quick rice bowl, healthy chicken recipe

Find it online: https://cheframi.com/coconut-chicken-rice-bowl-recipe/