Coconut Chicken Rice Bowl
A creamy and comforting dish featuring succulent chicken marinated in coconut milk, served over rice with vibrant herbs.
Ingredients
For the Marinade
- 1 lb boneless, skinless chicken breasts Cut into bite-sized pieces
- 1 can coconut milk
- 1 tbsp soy sauce (or tamari)
- 1 tsp lime juice
- 2 cloves garlic Minced
- 1 tsp ginger Minced
For Cooking
- 1 tbsp vegetable oil (or coconut oil)
- 2 cups cooked rice Any variety can be used
- salt and pepper to taste
- fresh cilantro or green onions For garnish
Instructions
Preparation
- Cut the chicken into bite-sized pieces and marinate it with coconut milk, soy sauce, lime juice, minced garlic, and ginger for at least 30 minutes.
Cooking
- Heat the vegetable oil in a large pan over medium heat.
- Add the marinated chicken and sear it until golden brown on all sides.
- Pour the remaining marinade into the pan and let it simmer for about 10 minutes, or until the chicken is fully cooked and the sauce thickens slightly.
Serving
- Spoon a generous serving of cooked rice into each bowl and nestle the cooked chicken pieces over rice, ensuring each portion gets some creamy sauce.
- Garnish with freshly chopped cilantro or sliced green onions and serve with lime wedges.
Notes
Allow chicken to marinate for longer (up to overnight) for deeper flavor. Use fresh ginger and garlic for better taste. Adjust soy sauce and lime juice to taste; add red pepper flakes for a spicy kick.