Coconut Chicken Rice Bowl
A simple and satisfying dish featuring tender chicken cooked in creamy coconut milk, perfect for busy weeknights or relaxed gatherings.
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken breasts, diced Provides protein and texture
- 1 can Coconut milk, light Adds creaminess and flavor
- 2 tablespoons Soy sauce Brings umami and depth
- 2 cups Cooked rice, jasmine or basmati Serves as a base for the dish
- 2 tablespoons Vegetable oil or coconut oil For cooking and moisture
- 2 cloves Garlic, minced Contributes aromatic flavor
- 1 teaspoon Ginger, grated Adds warmth and a slight kick
- 1 teaspoon Lime juice, fresh, to taste Balances the richness
- Salt and pepper For seasoning
- ¼ cup Fresh cilantro or green onions, chopped Adds freshness and color
Instructions
Preparation
- Begin by heating 2 tablespoons of vegetable oil in a non-stick pan over medium heat.
- Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute.
- Once fragrant, add 1 pound of diced boneless, skinless chicken breasts to the pan. Cook for 5-7 minutes.
Cooking
- Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and bring to a gentle simmer.
- Allow to cook for an additional 2-3 minutes, keeping an eye on the consistency.
- Season with salt and pepper to taste before serving.
- Stir in 1 teaspoon of fresh lime juice before serving.
Serving
- Serve the coconut chicken over 2 cups of cooked rice, garnished with ¼ cup of chopped fresh cilantro or green onions.
Notes
For best results, allow the chicken to sear undisturbed for a minute, and use low-sodium soy sauce if preferred. Adjust lime juice to your taste.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 12gSodium: 500mgFiber: 2gSugar: 3g
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