Coconut Chicken Rice Bowl
A flavorful dish featuring tender chicken simmered in creamy coconut milk with aromatic garlic and ginger served over a bed of fluffy rice.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can coconut milk Use high-quality, full-fat for creaminess.
- 1 tbsp soy sauce or tamari
- 1 tsp lime juice
- 2 cloves garlic Minced.
- 1 tsp ginger Minced.
- 2 cups cooked rice Jasmine or brown rice recommended.
- 1 tbsp vegetable oil or coconut oil For sautéing.
- salt and pepper to taste
- fresh cilantro or green onions For garnishing.
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces and mince the garlic and ginger.
Cooking
- Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.
- Add the chicken pieces to the skillet, season with salt and pepper, and cook until golden brown and cooked through, approximately 5-7 minutes.
- Pour in the coconut milk, soy sauce, and lime juice, stirring well to combine, and let simmer for about 10 minutes to thicken the sauce.
- Serve the chicken coconut mixture over a bed of cooked rice and garnish with fresh cilantro or green onions.
Notes
For meal prepping, the flavors hold well as leftovers. Consider adding a pinch of red pepper flakes for heat.