Description
A creamy and flavorful Coconut Chicken Rice Bowl perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can coconut milk
- 1 tbsp soy sauce (or tamari)
- 1 tsp lime juice
- 2 cloves garlic
- 1 tsp ginger
- 2 cups cooked rice
- 1 tbsp vegetable oil (or coconut oil)
- Salt and pepper to taste
- Fresh cilantro or green onions
Instructions
- Prepare the chicken by cutting it into bite-sized pieces and patting them dry with a paper towel. Season with salt and pepper to taste.
- Sauté aromatics in a large skillet over medium heat by adding the vegetable oil, then the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Cook the chicken in the skillet until golden brown and cooked through, about 5-7 minutes, stirring occasionally.
- Add the coconut milk, soy sauce, and lime juice to the skillet, stirring to combine everything into a creamy sauce.
- Simmer the mixture for about 5 minutes to meld the flavors and thicken the sauce.
- Serve the creamy coconut chicken mixture over a bed of cooked rice or cauliflower rice.
- Garnish with freshly chopped cilantro or green onions for added freshness.
- Enjoy the warmth and comfort of your Coconut Chicken Rice Bowl!
Notes
Make the sauce ahead of time and store it in the fridge for up to 3 days. Leftovers can be reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg