Description
Experience the delightful Coconut Chicken Rice Bowl, a quick and nourishing dish that transports you to a tropical paradise.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 can light coconut milk
- 2 tablespoons soy sauce (or Tamari for gluten-free)
- 2 cups cooked jasmine or basmati rice
- 2 tablespoons vegetable oil or coconut oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon fresh lime juice
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro or green onions
Instructions
- Step 1: Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
- Step 2: Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute, until fragrant and golden.
- Step 3: Add 1 pound of diced boneless, skinless chicken breasts to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned.
- Step 4: Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and bring the mixture to a gentle simmer. Let it cook for an additional 2-3 minutes, allowing the flavors to meld.
- Step 5: Season with salt and pepper to taste. Stir in 1 teaspoon of fresh lime juice right before serving.
- Step 6: Serve the coconut chicken over 2 cups of cooked rice and garnish with 1/4 cup of chopped fresh cilantro or green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, stirring frequently, until warmed through.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 90 mg
Keywords: coconut chicken, rice bowl, tropical dinner, quick meal, chicken recipe