Coconut Chicken Rice Bowl
This Coconut Chicken Rice Bowl brings a slice of the tropics right to your kitchen with juicy chicken, creamy coconut milk, lime, fluffy jasmine rice, and crisp veggies. A comforting, flexible, and easy main course perfect for any night.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Asian Inspired
Servings 4 servings
Calories 520 kcal
- 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
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.
Calories: 520kcalCarbohydrates: 35gProtein: 32gFat: 29gSodium: 760mgFiber: 3gSugar: 7g
Keyword coconut chicken recipe, tropical rice bowl, meal prep chicken, easy dinner