Easy Coconut Chicken Rice Bowl
This Easy Coconut Chicken Rice Bowl is a fast, flavorful, and creamy weeknight meal that brings restaurant-quality tastes to your home kitchen. Tender chicken breast is simmered in a light, aromatic coconut milk sauce infused with fresh ginger, garlic, and bright lime juice. Served over fluffy jasmine or basmati rice, this 30-minute one-pan dish is perfect for busy professionals, families, or anyone seeking a satisfying, wholesome meal that fits easily into a meal-prep rotation.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 bowls
- Category: Easy Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Ingredients
1 pound boneless, skinless chicken breasts, diced
1 can (13.5 oz) light coconut milk
2 tablespoons soy sauce or tamari
2 cups cooked jasmine or basmati rice
2 tablespoons vegetable or coconut oil
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon fresh lime juice
Salt and black pepper to taste
1/4 cup fresh cilantro or green onions, chopped
Instructions
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until it starts shimmering. Add 2 cloves of minced garlic and 1 teaspoon of freshly grated ginger to the pan. Sauté for about 1 minute until the mixture smells fragrant and turns a light golden color.
Step 2: Brown the Chicken
Add 1 pound of diced chicken breasts to the pan with the aromatics. Cook for 5-7 minutes, stirring occasionally. You want to ensure the chicken is no longer pink inside and picks up a nice light golden brown color on the edges.
Step 3: Simmer the Sauce
Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir everything together and let the mixture reach a gentle simmer. Cook for an additional 2-3 minutes so the flavors meld into a creamy consistency.
Step 4: Season and Serve
Season the mixture with salt and pepper to taste. Stir in 1 teaspoon of fresh lime juice just before removing from the heat. Spoon the mixture over your cooked rice and garnish with fresh cilantro or green onions.
Notes
For added texture, top with toasted cashews or sliced red peppers. Store leftovers in an airtight container in the refrigerator for up to 3 days. If the sauce thickens too much after cooling, add a splash of water or coconut milk when reheating.