Coconut Chicken Rice Bowl

Why You’ll Love This Recipe

This recipe combines the creamy sweetness of coconut milk with savory chicken and vibrant veggies for a balanced, flavorful meal. It’s easy to prepare, nutritious, and perfect for anyone craving a taste of the tropics in a wholesome bowl.

ingredients

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

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 1 tablespoon olive oil

• 1 cup jasmine or basmati rice

• 1 can (13.5 oz) coconut milk

• 1 cup chicken broth or water

• 1 red bell pepper, sliced

• 1 cup snap peas or green beans

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 tablespoon soy sauce or tamari

• 1 teaspoon lime juice

• Fresh cilantro or basil for garnish

• Salt and pepper, to taste

directions

1. Rinse rice under cold water until water runs clear. In a saucepan, combine rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid absorbed.

2. While rice cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

3. Add chicken pieces to the skillet and cook until browned and cooked through, about 6-8 minutes.

4. Stir in sliced bell pepper, snap peas, and soy sauce. Cook for an additional 3-4 minutes until vegetables are tender-crisp.

5. Remove from heat and stir in lime juice. Adjust seasoning with salt and pepper.

6. Serve chicken and vegetables over coconut rice. Garnish with fresh cilantro or basil.

Servings and timing

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Use brown rice or quinoa instead of jasmine rice.

• Add pineapple chunks for extra sweetness and tropical flavor.

• Substitute chicken with shrimp or tofu for a vegetarian option.

• Top with chopped peanuts or cashews for crunch.

• Add a drizzle of sriracha or chili sauce for heat.

storage/reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

FAQs

Can I make this dish gluten-free?

Yes, use tamari or gluten-free soy sauce.

Can I prepare this ahead of time?

Yes, cook and store components separately; combine when ready to eat.

How spicy is this recipe?

Mild; add chili sauce to taste for heat.

Can I freeze leftovers?

Yes, freeze in airtight containers for up to 2 months.

Can I use canned vegetables?

Fresh or frozen vegetables are best for texture.

Is this recipe dairy-free?

Yes, naturally dairy-free.

How do I prevent rice from sticking?

Rinse rice well and cook with correct liquid ratio.

Can I add other vegetables?

Yes, carrots, broccoli, or zucchini work well.

Can I use fresh ginger powder?

Fresh ginger is best, but powdered can be substituted in smaller amounts.

Can I make this vegan?

Use tofu or tempeh and vegetable broth instead of chicken broth.

Conclusion

Coconut Chicken Rice Bowl is a deliciously creamy and satisfying meal that brings tropical flavors to your table. Easy to make and packed with nutritious ingredients, it’s a perfect choice for a wholesome lunch or dinner with a refreshing twist.