If you’re craving a dish that’s both comforting and packed with tropical flair, the coconut chicken rice bowl is exactly what you need. Juicy chicken, creamy coconut flavors, and fluffy rice come together in a harmony of sweet and savory that’s hard to resist. Keep reading to discover why this bowl is about to become your new go-to favorite!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced
- 1 can full-fat coconut milk 13.5 ounces
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup cucumber slices
- ½ cup red bell pepper thinly sliced
- ¼ cup fresh cilantro chopped
- Lime wedges for serving
Equipment
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Medium saucepan
- Cutting board
- Sharp knife
- Serving bowls
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the chicken pieces. Season with salt and black pepper, and cook for 5 to 7 minutes until the chicken is nicely golden and fully cooked. Stir occasionally to brown all sides evenly.
- Step 2: Add the grated ginger and minced garlic to the pan. Sauté for 1 to 2 minutes. You will know it is ready when your kitchen smells amazing. The ginger adds a warming spice while the garlic infuses richness.
- Step 3: Pour in the coconut milk, soy sauce, lime juice, and brown sugar. Stir well, scraping up any bits from the pan to deepen the flavor. Let the mixture come to a gentle simmer, not a full boil.
- Step 4: Reduce the heat to low and let the coconut sauce simmer for about 10 minutes. This gives it time to thicken slightly and for the bright lime and sweet coconut flavors to blend beautifully.
- Step 5: If you haven’t already, cook the jasmine rice according to the package instructions. I recommend fluffing it with a fork and adding a pinch of salt or a splash of lime juice for brightness.
- Step 6: While the chicken simmers, prep your fresh toppings. Slice the cucumbers and red bell pepper thinly and shred the carrots if you haven’t done so already. I like to keep these crisp and cool for contrast.
- Step 7: To assemble, scoop rice into four large bowls. Spoon the creamy coconut chicken over each portion. Make sure to include plenty of sauce for full flavor.
- Step 8: Top each bowl with the fresh vegetables, a sprinkle of chopped cilantro, and a lime wedge on the side. Enjoy it warm while the sauce is silky and comforting alongside the crisp veggies.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Imagine the soothing scent of coconut milk simmering gently on the stove, blending with the savory aroma of garlic and ginger. This Coconut Chicken Rice Bowl brings a slice of the tropics right to your kitchen with a warm hug of comforting flavors. Juicy chicken is infused with coconut creaminess and a kiss of lime, then layered over fluffy jasmine rice and topped with crisp vegetables and a touch of fresh cilantro. Every bite is creamy, tangy, slightly sweet, and bursting with cozy satisfaction.
This dish invites you to slow down and savor the moment. Whether it is a busy weeknight or a relaxed weekend, the Coconut Chicken Rice Bowl offers a little escape to a quiet beachside evening. It is the kind of meal that makes you close your eyes after the first bite and whisper wow to the room, even if no one else is there.
Why You’ll Love This Recipe
This Coconut Chicken Rice Bowl is a standout because of its balance between indulgent flavor and wholesome ingredients. It is made with pantry staples like coconut milk, rice, and boneless chicken which means it is easy to whip up without special grocery trips. Plus it is naturally dairy-free and loaded with protein and fiber from the rice and vegetables.
It is also incredibly flexible. You can swap in your favorite veggies, go lighter with cauliflower rice, or spice it up with red pepper flakes. The sauce is rich and velvety without being too heavy, making it a great choice for both lunch and dinner. Whether meal prepping for the week or serving guests, you will find this bowl hits just the right note every time.
Serving and Storage Tips
To store, let the coconut chicken and rice cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. For reheating, warm in the microwave in 30-second intervals until heated through, adding a splash of water or coconut milk to keep it moist.
You can freeze the cooked chicken and coconut sauce separately from the rice. Freeze each portion in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. If you like to meal prep, make the coconut chicken ahead of time and simply cook fresh rice and toppings when ready to serve.
Course, Cuisine, Keywords
Main Course, Asian Inspired, coconut chicken recipe, tropical rice bowl, meal prep chicken
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 1 bowl
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture.
What type of Parmesan works best?
Use real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese will not melt evenly and lacks flavor.
Can I make this dairy-free?
You can substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free version.
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Coconut Chicken Rice Bowl
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced
- 1 can full-fat coconut milk 13.5 ounces
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1/2 cup red bell pepper thinly sliced
- 1/4 cup fresh cilantro chopped
- Lime wedges for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and black pepper, and cook for about 5 to 7 minutes until browned and cooked through.
- Stir in the ginger and garlic, and sauté for 1 to 2 minutes until fragrant.
- Pour in the coconut milk, soy sauce, lime juice, and brown sugar. Stir everything together and bring to a gentle simmer.
- Reduce the heat to low and let the sauce cook for 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- While the chicken is simmering, cook the jasmine rice according to package instructions if not already prepared.
- Prepare the toppings by slicing the cucumber, red bell pepper, and shredding the carrots.
- To assemble, divide the jasmine rice among four serving bowls. Top evenly with the coconut chicken and sauce.
- Add fresh vegetables to each bowl, sprinkle with cilantro, and serve with lime wedges on the side.
