Name: Coconut Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 1 tablespoon vegetable oil; 1 cup jasmine rice; 1 cup low-sodium vegetable broth; 1 can (13.5 oz) full-fat coconut milk; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 2 green onions, chopped; Fresh cilantro (optional)

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Introduction

This Coconut Chicken Rice Bowl is a comforting and flavorful meal that combines tender chicken with a rich, creamy coconut sauce served over fluffy jasmine rice. It’s simple to make and perfect for a satisfying weeknight dinner.

A close-up view of a black cast iron pan filled with chunks of cooked chicken in a rich, creamy orange sauce. The sauce is thick and smooth, covering the chicken pieces evenly. Small green cilantro leaves are scattered on top, adding a fresh color contrast. The pan sits on a white marbled textured surface, enhancing the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 can (13.5 oz) full-fat coconut milk
1 cup jasmine rice
1 cup low-sodium vegetable broth
2 cloves garlic, minced
1-inch piece fresh ginger, minced
2 green onions, chopped (for garnish)
Fresh cilantro (optional for garnish)
Salt and pepper to taste
1 tablespoon vegetable oil

Instructions

Step 1: Prepare your ingredients by chopping the garlic and ginger.
Step 2: In a medium saucepan, combine jasmine rice and vegetable broth in a 1:1 ratio. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy.
Step 3: While the rice cooks, heat vegetable oil in a skillet over medium-high heat. Season chicken with salt and pepper; sauté for about 6 minutes per side until golden brown and cooked through.
Step 4: Remove chicken from the skillet. Add garlic and ginger to the same pan; sauté until fragrant (about 1 minute).
Step 5: Pour in coconut milk, stirring well while scraping any browned bits from the bottom. Simmer for about 5 minutes.
Step 6: Slice cooked chicken into strips, return to the skillet with coconut sauce, and simmer for an additional 2 minutes.
Step 7: To serve, fluff rice into bowls, top with coconut chicken mixture, garnish with green onions and cilantro if desired.

Tips & Variations

Use full-fat coconut milk for a richer and creamier sauce. Light coconut milk can be used but may result in a thinner sauce.
For added heat, sprinkle in some red pepper flakes or serve with sliced fresh chili.
Substitute jasmine rice with basmati or brown rice for a different texture.
Add steamed vegetables like broccoli or snap peas for more color and nutrients.
Marinate chicken briefly in lime juice and a pinch of curry powder for extra flavor.

Storage

Store leftover coconut chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If the sauce thickens too much, add a splash of coconut milk or broth when reheating.

How to Serve

A white bowl sits on a blue and white patterned cloth over a white marbled surface, filled halfway with white fluffy rice on one side and a creamy orange chicken curry with red bell pepper slices and small green herb bits on the other side; nearby is another white bowl filled with plain white rice, two lime wedges placed on the marbled surface in front, and a large white pot containing more of the same orange chicken curry with visible red peppers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can substitute jasmine rice with basmati or long-grain rice. Keep in mind the cooking times and liquid ratios may vary slightly.

Is this dish suitable for freezing?

You can freeze the coconut chicken separately in a freezer-safe container for up to 2 months. Rice can be frozen as well but might change in texture when thawed. Thaw overnight in the refrigerator before reheating.