Name: How to Make a Coconut Chicken Rice Bowl in 20 Minutes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Tropical
Ingredients: For the Chicken:; 1 lb (450g) boneless, skinless chicken breasts, diced; 1 tablespoon vegetable oil (or coconut oil); 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 teaspoon soy sauce (or tamari for gluten-free); 1 teaspoon lime juice; Salt and pepper to taste; For the Sauce:; 1 can (13.5 oz) coconut milk; 2 cups cooked rice (jasmine, basmati, or brown rice); Optional Garnishes:; Fresh cilantro or green onions, for garnish

How to Make a Coconut Chicken Rice Bowl in 20 Minutes

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Why You’ll Love This Recipe

This Coconut Chicken Rice Bowl is the ideal balance of flavors and textures. The creamy coconut sauce complements the tender chicken, while the rice provides a comforting base. Packed with lean protein, healthy fats, and fiber, it’s a well-rounded, filling meal. Plus, it’s super customizable, allowing you to adjust the spice level or swap proteins to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Cook the Chicken:

In a large skillet, heat the vegetable oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is browned and cooked through.

2. Add Garlic and Ginger:

Add the minced garlic and grated ginger to the skillet. Stir for about 1 minute until fragrant.

3. Add the Sauce:

Pour in the coconut milk, soy sauce, and lime juice. Bring the mixture to a simmer and cook for another 5-7 minutes, allowing the sauce to thicken slightly.

4. Prepare the Rice:

While the chicken is cooking, prepare your cooked rice according to the package instructions. You can use jasmine, basmati, or brown rice.

5. Assemble the Bowl:

Serve the coconut chicken mixture over a generous scoop of rice and garnish with fresh cilantro or sliced green onions.

Servings and Timing

Servings: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Different Proteins: Swap the chicken for shrimp, tofu, or chickpeas for a vegetarian version. These options will work equally well with the creamy coconut sauce.
Vegetable Additions: Add colorful veggies like bell peppers, snap peas, or broccoli for extra nutrition and crunch.
Spice Level: If you enjoy a bit of heat, add red pepper flakes or a dash of sriracha when cooking the chicken.

Storage/Reheating

Storage: Leftover coconut chicken rice bowls can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, simply microwave the bowl for 1-2 minutes, stirring halfway through to ensure even heating.

FAQs

1. Can I use a different type of rice?

Yes, you can use any type of rice you prefer—brown rice, jasmine, basmati, or even cauliflower rice for a low-carb alternative.

2. Can I use coconut milk from a carton?

For the best creamy texture and richness, canned coconut milk works best. However, you can use coconut milk from a carton if that’s all you have, though it may result in a thinner sauce.

3. Can I make this dish spicier?

Absolutely! You can increase the spice by adding red pepper flakes, sriracha, or even chopped fresh chilies to the sauce. Adjust the amount based on your spice tolerance.

4. Can I add vegetables to the dish?

Yes, adding vegetables like bell peppers, snap peas, spinach, or broccoli would be a great way to enhance the flavor and nutrition of the dish.

5. Can I make this recipe ahead of time?

You can prepare the rice and sauce ahead of time. Just store the rice and chicken in separate containers, and reheat when you’re ready to serve.

6. Can I use a different protein?

Yes! If you prefer, you can swap the chicken with shrimp, tofu, or chickpeas for a delicious variation of the recipe.

7. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes or reheat on the stove.

8. Can I freeze the leftovers?

Yes, you can freeze the coconut chicken mixture for up to 1 month. Make sure to store it in a freezer-safe container. Thaw it overnight in the fridge and reheat it when ready to eat.

9. Can I make this dish vegetarian?

Yes, for a vegetarian version, replace the chicken with tofu, chickpeas, or tempeh. The coconut sauce and rice will still provide plenty of flavor.

10. Can I add nuts for extra texture?

For a nice crunch, you can add toasted peanuts, cashews, or almonds as a garnish.

Conclusion

The Coconut Chicken Rice Bowl is a simple yet flavorful dish that brings a tropical twist to your weeknight meals. With tender chicken, creamy coconut sauce, and fluffy rice, this dish is both satisfying and nourishing. It’s easy to customize, so feel free to add your favorite vegetables or adjust the spice level. Whether you’re cooking for your family or meal prepping for the week, this quick and delicious dish will quickly become a favorite in your kitchen.

How to Make a Coconut Chicken Rice Bowl in 20 Minutes

Why You’ll Love This Recipe

Ingredients