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image of top down shot fresh ingredients arranged on white marble counter with chicken breast coconut milk jasmine rice onion garlic ginger tomato paste soy sauce honey cucumber carrot cilantro sesame seeds bell pepper
Benjamin

Coconut Chicken Rice Bowl

A quick and flavorful tropical-inspired dish featuring tender chicken simmered in creamy coconut sauce, served over jasmine rice with fresh garnishes for a healthy, weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breast cut into 1-inch cubes (thighs can be used for juicier texture)
For the Aromatics
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
For the Sauce and Seasonings
  • 1 tbsp coconut oil or olive oil
  • 1 (13.5 oz) can full-fat coconut milk (light can be substituted) use full-fat for richness
  • 1 tbsp soy sauce or tamari (use tamari for gluten-free)
  • 1 tsp honey or brown sugar
  • 1 tsp turmeric (optional, for color and flavor)
  • 0.5 tsp red pepper flakes (optional, for heat)
  • 1 lime juiced
For the Rice and Garnishes
  • 2 cups cooked jasmine or basmati rice (quinoa or brown rice can substitute)
  • fresh cilantro chopped, for garnish
  • green onion chopped, for garnish
  • carrot shredded, for garnish
  • cucumber thinly sliced, for garnish
  • sesame seeds toasted, for garnish
  • lime wedges extra, for serving

Equipment

  • Large skillet or Dutch oven
  • Rice cooker (optional)

Method
 

Cook the Rice (if not pre-cooked)
  1. In a large skillet or Dutch oven, heat 1 tablespoon coconut oil over medium-high heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
  2. In the same skillet, add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
  3. Pour in the can of coconut milk, add soy sauce, honey (or sugar), turmeric, and red pepper flakes (if using). Bring to a simmer, scraping up browned bits from the pan.
  4. Return browned chicken to the skillet. Reduce heat to medium-low, simmer uncovered for 8-10 minutes until chicken is cooked through (165°F) and sauce thickens slightly.
  5. Remove from heat, stir in lime juice. Taste and adjust seasoning with salt if needed.
  6. Divide rice into 4 bowls. Top with coconut chicken mixture. Garnish with cilantro, green onion, shredded carrot, cucumber slices, and sesame seeds. Serve with extra lime wedges.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25g

Notes

For creamier sauce, scoop the thick cream from the top of the coconut milk can first. Store leftovers in fridge for 3-4 days; reheat with a splash of water or coconut milk on stovetop. Chicken thighs can be used for richer texture. Easily customizable for dietary needs.
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