Coconut Chicken Rice Bowl
This Coconut Chicken Rice Bowl is packed with tender, juicy chicken simmered in a rich coconut milk sauce with garlic, ginger, and lime. Served over fluffy jasmine rice with fresh veggies or herbs, it’s simple comfort with vibrant flavor — all in one bowl!
Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Chicken:
1 lb (450g) boneless skinless chicken thighs or breasts, cut into chunks
1 tbsp olive oil or coconut oil
Salt & pepper, to taste
1 tsp paprika
Coconut Sauce:
1 tbsp oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
1 can (13.5 oz) coconut milk (full-fat preferred)
1 tbsp soy sauce or tamari (for gluten-free)
1 tbsp lime juice (or lemon)
1 tsp brown sugar or maple syrup (optional, to balance flavor)
1/2 tsp chili flakes
For the Bowl:
2 cups cooked jasmine or basmati rice
1 cup steamed broccoli or green beans
1/2 cup shredded carrots or sliced cucumber
1/4 cup fresh cilantro or basil leaves
Lime wedges, for serving
Optional toppings: chopped peanuts, sesame seeds, or sriracha
Instructions
1. Cook the Chicken
Heat 1 tbsp oil in a skillet over medium-high heat.
Season chicken with salt, pepper, and paprika.
Sear for 4–5 minutes on each side until golden and cooked through. Remove and set aside.
2. Make the Coconut Sauce
In the same pan, lower heat to medium. Add garlic and ginger; sauté for 30 seconds.
Pour in coconut milk, soy sauce, lime juice, sugar, and chili flakes.
Stir and simmer for 5–6 minutes until slightly thickened.
Return the cooked chicken to the pan. Simmer 3–4 more minutes until the chicken is coated and tender.
3. Assemble the Bowls
Divide cooked rice among 4 bowls.
Top each with coconut chicken, steamed veggies, and fresh herbs.
Add a squeeze of lime and any desired toppings.
Tips & Variations
Make it vegan: Use tofu or tempeh instead of chicken.
Add crunch: Top with roasted peanuts or crispy shallots.
Extra creamy: Stir in 1–2 tbsp peanut butter or cashew butter to the sauce.
Low-carb: Serve over cauliflower rice or zucchini noodles.
Frequently Asked Questions
Q: Can I use light coconut milk?
A: Yes, but it won’t be as creamy. You may want to reduce it a bit longer to thicken.
Q: Can I meal prep this?
A: Absolutely! Store in airtight containers for up to 4 days. Reheat gently on the stove or in the microwave.
Q: Is this freezer-friendly?
A: Yes — freeze the chicken in sauce separately. Reheat and serve over fresh rice.
Nutritional Information
Calories ~480
Protein ~30g
Carbs ~35g
Fat ~25g
Fiber ~3g
Sugar ~4g
Sodium ~550mg