Coconut Chicken Rice Bowl: A Tropical Twist in 20 Minutes Recipe
This Coconut Chicken Rice Bowl offers a tropical twist on a classic rice dish, combining tender chicken with a creamy coconut sauce and fragrant jasmine rice. Ready in just 20 minutes, it’s a perfect weeknight meal that’s both flavorful and satisfying.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical, Fusion
Ingredients
For the Protein
- 1 pound Boneless, skinless chicken breasts (can substitute with shrimp, tofu, or chickpeas)
For the Creamy Sauce
- 1 can Coconut milk (use light coconut milk for a lighter version)
- 2 tablespoons Soy sauce (tamari for a gluten-free alternative)
For the Rice Base
- 2 cups Cooked rice (jasmine, basmati, or brown rice)
For Cooking & Flavor
- 2 tablespoons Vegetable oil (or coconut oil, olive oil as alternative)
- 2 cloves Garlic, minced (or garlic powder)
- 1 teaspoon Ginger, grated (or ground ginger)
For Brightness & Seasoning
- 1 teaspoon Lime juice (fresh preferred)
- Salt and pepper to taste
For the Garnish
- 1/4 cup Fresh cilantro or green onions (parsley as alternative)
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces to ensure quick and even cooking.
- Heat the Pan and Cook Aromatics: In a large skillet, heat 2 tablespoons of vegetable or coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant but not browned.
- Cook the Chicken: Add the chicken pieces to the skillet with the aromatics. Season with salt and pepper and cook, stirring occasionally, until chicken is browned on the outside and cooked through, about 6-8 minutes.
- Make the Creamy Sauce: Pour in the can of coconut milk and 2 tablespoons of soy sauce. Stir well to combine and simmer gently for 3-4 minutes until the sauce slightly thickens.
- Combine with Rice and Flavor: Add the cooked rice to the skillet, stirring to coat evenly with the coconut sauce and chicken. Cook for another 2-3 minutes to heat everything through.
- Add Brightness and Final Seasoning: Remove from heat and stir in 1 teaspoon of fresh lime juice. Adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Transfer the chicken coconut rice bowl to serving plates and garnish with fresh cilantro or green onions. Serve immediately for best flavor and texture.
Notes
- Substitute chicken with shrimp, tofu, or chickpeas for different protein options.
- Use light coconut milk to reduce calories and fat content.
- Choose jasmine rice for a fragrant base, or brown rice for added fiber.
- Tamari sauce works well for a gluten-free alternative to soy sauce.
- Fresh lime juice adds brightness; bottled lime juice can be used in a pinch but fresh is recommended.
- Garnishes like chopped parsley or green onions provide a fresh contrast but can be omitted if unavailable.
