Coconut Chicken Rice Bowl (Printable)

Creamy coconut chicken over fluffy rice with fresh herbs and zesty lime. A quick 30-minute tropical-inspired meal.

# What You Need:

→ For the Chicken

01 - 1 lb boneless, skinless chicken breasts, diced
02 - Salt and pepper, to taste

→ For the Sauce

03 - 1 can (13.5 oz) coconut milk, regular or light
04 - 1 tbsp soy sauce or tamari
05 - 1 tsp fresh lime juice
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated

→ For the Rice Base

08 - 2 cups cooked jasmine, basmati, or brown rice

→ For Cooking

09 - 1 tbsp vegetable oil or coconut oil

→ For Garnish

10 - 2 tbsp fresh cilantro, chopped, or sliced green onions

# How-To Steps:

01 - Heat the oil in a large skillet over medium heat.
02 - Season the diced chicken with salt and pepper. Add to the skillet and cook 5-7 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F.
03 - Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
04 - Pour in the coconut milk, soy sauce, and lime juice. Stir well and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
05 - Meanwhile, prepare the rice as per package instructions if not already cooked.
06 - To serve, spoon rice into bowls, top with coconut chicken and sauce, and garnish with cilantro or green onions.

# Expert Advice:

01 -
  • Everything cooks in one skillet, meaning less cleanup and more time to enjoy your meal
  • The sauce balances rich coconut cream with bright lime for a flavor that feels both comforting and refreshing
02 -
  • Coconut milk can separate if you boil it too hard, so keep the simmer gentle once you add it
  • Letting the chicken get properly golden before adding liquid makes a huge difference in depth of flavor
03 -
  • Grating ginger on a microplane eliminates those fibrous strings that ruin a smooth sauce
  • Room temperature coconut milk incorporates more smoothly than cold straight from the fridge
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