Irresistibly Creamy Coconut Chicken Rice Bowl in 20 Minutes

This Coconut Chicken Rice Bowl is a quick, flavorful dish perfect for busy weeknights or gatherings.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Dinner

Cuisine: Southeast Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless, Skinless Chicken Breasts Can substitute with shrimp or tofu.

For the Sauce

1 can Coconut Milk Use light coconut milk for lower calories.
3 tablespoons Soy Sauce Tamari for gluten-free option.
1 tablespoon Lime Juice Freshly squeezed for best flavor.

For the Rice

1 cup Jasmine Rice Brown rice can be used for a nuttier flavor.

For Flavor

2 cloves Garlic Minced; fresh is best.
1 tablespoon Fresh Ginger Grated; can use ground ginger if fresh isn't available.

Equipment

skillet
Saucepan
ladle

Method

Step-by-Step Instructions

Cook jasmine rice according to package instructions, around 15 minutes. Rinse and combine with double the water in a saucepan. Bring to boil, simmer, and cover.
In a skillet, heat oil over medium heat. Sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
Add chicken to the skillet and cook for 5-7 minutes until browned and internal temperature is 165°F.
Pour coconut milk and soy sauce into the cooked chicken, add lime juice, and let simmer for 2-3 minutes until thickened.
Serve chicken and sauce over jasmine rice, garnish with cilantro or green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, use fresh ingredients. Check that chicken reaches a proper internal temperature for safety.

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