Coconut Chicken Rice Bowl (Printable)

Creamy coconut chicken over fluffy jasmine rice with fresh cilantro, ready in 30 minutes.

# What You'll 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/coconut aminos for gluten/soy-free)
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

# Directions:

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 (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 - Prepare the rice as per package instructions if not already cooked.
06 - Spoon rice into bowls, top with coconut chicken and sauce, and garnish with cilantro or green onions.

# Expert Tips:

01 -
  • Ready in under 30 minutes but tastes like it simmered all afternoon
  • The sauce is impossibly creamy without any heavy cream or dairy
  • Customizable with whatever vegetables or proteins you have on hand
02 -
  • Coconut milk can separate if boiled too vigorously so keep it at a gentle simmer
  • The sauce continues thickening off the heat so do not reduce it too much
  • Leftovers reheat beautifully with a splash of water or extra coconut milk
03 -
  • Pat chicken dry before seasoning for the best golden sear
  • Grate ginger against the grain to avoid tough fibrous bits
  • Warm your bowls before serving for restaurant style presentation
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