Description
A delicious and creamy Coconut Chicken Rice Bowl featuring tender chicken cooked in a rich coconut milk sauce, served over fragrant jasmine rice with fresh vegetables and toasted coconut for a perfect Asian-inspired meal.
Ingredients
Scale
Chicken and Sauce
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon curry powder (optional)
- 1 can (13.5 ounces) full-fat coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Rice and Vegetables
- 2 cups cooked jasmine rice
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup cucumber, sliced
Garnishes
- 1/4 cup shredded coconut, toasted
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Season the Chicken: In a bowl, season the bite-size chicken pieces with salt, black pepper, garlic powder, and curry powder if using. This ensures the chicken is flavorful before cooking.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
- Prepare the Sauce: Pour the coconut milk, soy sauce, and brown sugar into the skillet with the cooked chicken. Reduce heat to medium and simmer for 5 minutes, allowing the sauce to thicken slightly and develop flavor.
- Add Lime Juice: Stir in the lime juice to brighten the sauce with fresh citrus notes.
- Assemble the Bowls: Divide the cooked jasmine rice evenly into four bowls. Top each with the coconut chicken and sauce.
- Add Vegetables and Garnishes: Arrange sliced red bell pepper, shredded carrots, and sliced cucumber around the chicken. Sprinkle toasted shredded coconut and chopped fresh cilantro over each bowl. Serve with lime wedges on the side for extra zest.
- Serve Warm: Enjoy your warm, comforting Coconut Chicken Rice Bowl immediately for the best flavor and texture.
Notes
- For extra spice, add a chopped chili pepper or a teaspoon of sriracha into the sauce.
- This recipe works well with shrimp or tofu as alternatives to chicken for different dietary preferences.
- Use tamari instead of soy sauce to keep this recipe gluten-free.
- To toast coconut, place shredded coconut in a dry skillet over medium heat and stir frequently until golden brown.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
