Coconut Chicken Rice Bowl Recipe

Introduction

This Coconut Chicken Rice Bowl is a creamy, flavorful dish that combines tender chicken with rich coconut milk and fragrant spices. It’s a comforting meal perfect for any night of the week, easy to prepare, and sure to satisfy your craving for something both hearty and fresh.

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, diced
• 1 can (13.5 oz) coconut milk
• 2 cups cooked rice (jasmine, basmati, or brown rice)
• 1 tablespoon vegetable oil (or coconut oil)
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon lime juice
• Salt and pepper to taste
• Fresh cilantro or green onions, for garnish
• Optional: sliced avocado, lime wedges, hot sauce for serving

Instructions

1. Step 1: Heat vegetable oil in a large skillet over medium heat.
2. Step 2: Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until browned and fully cooked.
3. Step 3: Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
4. Step 4: Pour in the coconut milk, soy sauce, and lime juice. Simmer for 5–7 minutes, stirring occasionally, until the sauce slightly thickens.
5. Step 5: While the chicken simmers, prepare your rice according to package instructions.
6. Step 6: Serve the creamy chicken over a bed of warm rice.
7. Step 7: Top with fresh cilantro or green onions and optional avocado slices or a drizzle of hot sauce.

Tips & Variations

• For a richer flavor, use coconut oil instead of vegetable oil.
• Try adding chopped bell peppers or snap peas for extra color and crunch.
• To make it spicier, mix in some red chili flakes or your favorite hot sauce.
• Swap chicken for shrimp or tofu for a different protein option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If the sauce has thickened too much, add a splash of water or coconut milk when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut cream instead of coconut milk?

Yes, coconut cream will make the sauce thicker and richer, but you may want to thin it with a little water to avoid it becoming too heavy.

What kind of rice works best for this dish?

Jasmine, basmati, and brown rice all work well. Jasmine rice adds a fragrant touch, basmati offers a light and fluffy texture, and brown rice brings a nuttier flavor and more fiber.

Coconut Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.4 from 114 reviews

This Coconut Chicken Rice Bowl is a creamy, flavorful dish combining tender chicken simmered in rich coconut milk with aromatic garlic and ginger. Served over warm jasmine, basmati, or brown rice, it’s a comforting and easy-to-make meal garnished with fresh cilantro or green onions. Optional additions like sliced avocado and a squeeze of lime elevate the tropical flavors, making it perfect for a weeknight dinner or casual gathering.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Fusion / Asian-inspired

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 1 lb (450g) boneless, skinless chicken breasts, diced
• 1 can (13.5 oz) coconut milk
• 1 tablespoon vegetable oil (or coconut oil)
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon lime juice
• Salt and pepper to taste

Rice

• 2 cups cooked rice (jasmine, basmati, or brown rice)

Garnishes and Optional Extras

• Fresh cilantro or green onions, for garnish
• Optional: sliced avocado, lime wedges, hot sauce for serving

Instructions

1. Heat the Oil: Heat vegetable oil in a large skillet over medium heat, ensuring the pan is hot enough to brown the chicken but not so hot as to burn the oil.
2. Cook Chicken: Add diced chicken to the skillet, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through internally.
3. Sauté Aromatics: Stir in minced garlic and grated ginger, sautéing for about 1 minute until they release their fragrant aroma without burning.
4. Add Sauce Ingredients: Pour in the coconut milk, soy sauce, and lime juice, stirring to combine. Reduce heat and let the mixture simmer gently for 5–7 minutes, allowing the sauce to thicken slightly and the flavors to meld.
5. Prepare Rice: While the chicken simmers, prepare the rice according to package instructions until fully cooked and fluffy.
6. Assemble and Serve: Spoon the creamy coconut chicken over a bed of warm rice. Garnish with fresh cilantro or green onions, and add sliced avocado, lime wedges, or a drizzle of hot sauce if desired for extra flavor.

Notes

• Use tamari instead of soy sauce to make this recipe gluten-free.
• For extra richness, use full-fat coconut milk.
• Brown rice adds a nuttier flavor and more fiber but increases cooking time.
• Adjust the amount of lime juice and hot sauce based on your preferred level of acidity and spiciness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Coconut Chicken Rice Bowl, creamy chicken, coconut milk chicken, easy weeknight dinner, skillet chicken recipe, coconut rice bowl, healthy chicken recipe