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Coconut Chicken Rice Bowl Recipe

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★★★★★

4.5 from 405 reviews

This Coconut Chicken Rice Bowl features tender sautéed chicken breasts simmered in a fragrant coconut milk sauce, served over fluffy jasmine rice cooked in vegetable broth. Infused with fresh garlic, ginger, and garnished with vibrant green onions and cilantro, this dish offers a delightful combination of creamy and savory flavors perfect for a comforting meal.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil

Rice

  • 1 cup jasmine rice
  • 1 cup low-sodium vegetable broth

Coconut Sauce

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, minced

Garnish

  • 2 green onions, chopped
  • Fresh cilantro (optional)

Instructions

  1. Prep Ingredients: Chop the garlic cloves and fresh ginger into fine pieces to release their flavors effectively in the sauce.
  2. Cook Rice: In a medium saucepan, combine jasmine rice and low-sodium vegetable broth at a 1:1 ratio. Bring to a boil, then reduce heat to low, cover, and let simmer for approximately 15 minutes or until the rice is fluffy and all liquid is absorbed.
  3. Sauté Chicken: While the rice is cooking, heat the vegetable oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sauté them for about 6 minutes on each side until golden brown and fully cooked through.
  4. Sauté Aromatics: Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and ginger, sautéing for about 1 minute or until fragrant, ensuring you scrape up any browned bits for extra flavor.
  5. Add Coconut Milk: Pour the full-fat coconut milk into the skillet with the garlic and ginger. Stir well while scraping the browned bits from the bottom. Let the mixture simmer gently for about 5 minutes to thicken and meld flavors.
  6. Combine Chicken and Sauce: Slice the cooked chicken breasts into strips and return them to the skillet with the coconut sauce. Simmer together for an additional 2 minutes to allow the chicken to absorb the flavors.
  7. Serve: Fluff the cooked jasmine rice and distribute it evenly into serving bowls. Top with the coconut chicken mixture and garnish with chopped green onions and fresh cilantro, if using. Serve immediately for the best flavors.

Notes

  • You can substitute jasmine rice with basmati rice for a nuttier flavor if preferred.
  • Adjust the amount of ginger and garlic based on your taste preferences for a milder or stronger aromatic profile.
  • For a spicier twist, add a pinch of red chili flakes when sautéing the garlic and ginger.
  • Leftover coconut chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reduce fat content, use light coconut milk instead of full-fat, but the sauce will be less rich and creamy.

Keywords: coconut chicken, jasmine rice, coconut milk sauce, garlic ginger chicken, easy chicken recipe, stovetop chicken bowl

Find it online: https://recipeswithmia.com/coconut-chicken-rice-bowl-recipe/