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Delicious Coconut Chicken Rice Bowl garnished with fresh herbs and coconut flakes

Coconut Chicken Rice Bowl

This Coconut Chicken Rice Bowl is a quick and comforting meal featuring flavorful chicken cooked in creamy coconut milk served over rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, diced
  • 13.5 oz coconut milk
  • 2 cups cooked rice jasmine, basmati, or brown rice
  • 1 tablespoon vegetable oil or coconut oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro or green onions, for garnish
  • Optional: sliced avocado, lime wedges, hot sauce for serving

Method
 

Cooking
  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until browned and fully cooked.
  3. Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
  4. Pour in the coconut milk, soy sauce, and lime juice. Simmer for 5–7 minutes, stirring occasionally, until the sauce slightly thickens.
  5. While the chicken simmers, prepare your rice according to package instructions.
  6. Serve the creamy chicken over a bed of warm rice.
  7. Top with fresh cilantro or green onions and optional avocado slices or a drizzle of hot sauce.

Notes

Watch the sauce and taste as you go. Add lime juice at the end for the best flavor. Store leftovers in the fridge for 3-4 days.