Description
A quick, healthy, and flavorful coconut chicken rice bowl that comes together in under 30 minutes. This dish features tender chicken in a creamy, savory-sweet coconut sauce served over fluffy rice, perfect for busy weeknights.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1/2 cup (120ml) vegetable broth
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 cup uncooked jasmine or basmati rice
- 1 cup chopped broccoli or bell peppers
- 2 stalks green onions, sliced
- 1 tablespoon oil (avocado or coconut) for searing
- Salt, to taste
Instructions
- Cook the rice according to package instructions. Rinse 1 cup of rice, add to a saucepan with 1.5 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes.
- While rice cooks, cut chicken into bite-sized pieces and pat dry with a paper towel.
- Heat a large skillet over medium-high heat with 1 tablespoon of oil. Sear chicken in a single layer for 2-3 minutes per side until golden brown. Remove chicken and set aside.
- Reduce heat to medium. Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
- Add chopped broccoli or bell peppers to the skillet. Cook for 2-3 minutes until tender-crisp.
- Pour in coconut milk, vegetable broth, soy sauce, and sesame oil. Stir to combine and bring to a gentle simmer. Let bubble for 2-3 minutes to thicken slightly.
- Return seared chicken to the skillet. Toss to coat in sauce. Reduce heat to low and simmer for 5-7 minutes until chicken is cooked through (165°F / 74°C).
- Taste and adjust seasoning. Serve coconut chicken mixture over fluffy rice. Garnish with sliced green onions.
Notes
For best results, use full-fat coconut milk and fresh ginger. Do not overcrowd the pan when searing chicken to ensure proper browning. If the sauce is too thick, add a splash of water or broth. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: coconut chicken, rice bowl, healthy dinner, quick meals, meal prep, gluten-free option, one pan meal