Description
A 20-minute tropical escape in a bowl—creamy, fragrant, and full of sunshine!
Tender chicken in a silky coconut sauce served over fluffy rice, finished with fresh herbs and optional crunch. Perfect for weeknights or meal prep.
Ingredients
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1 lb (450 g) boneless, skinless chicken breasts, diced (or thighs for juicier meat)
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1 can (13.5 oz) coconut milk (full-fat for richest sauce)
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2 cups cooked rice (jasmine preferred)
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1 tbsp vegetable oil or coconut oil
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 tbsp soy sauce or tamari (gluten-free option)
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1 tsp lime juice
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Salt & black pepper, to taste
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Fresh cilantro or green onions, for garnish
Optional Add-Ins / Twists:
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½ red bell pepper, thinly sliced
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½ cup snap peas or broccoli florets
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Pinch of red pepper flakes or drizzle of sriracha
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2 tbsp chopped peanuts or cashews
Instructions
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Cook Chicken: Heat oil in a large skillet over medium-high. Pat chicken dry and season with salt & pepper. Cook 5–7 min, stirring occasionally, until golden and cooked through.
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Aromatics: Push chicken aside; sauté garlic and ginger 30–60 sec until fragrant, then stir with chicken.
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Coconut Sauce: Add coconut milk, soy sauce, lime juice, and optional veggies. Simmer 5–7 min until slightly thickened. Avoid boiling to prevent separation.
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Prepare Rice: Fluff cooked rice.
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Assemble Bowls: Spoon rice into bowls, top with chicken and sauce. Garnish with cilantro, green onions, nuts, and extra lime if desired.
Notes
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Thicker Sauce: Simmer longer or stir in 1 tsp cornstarch + 1 tbsp cold water.
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Make Ahead: Store chicken and rice separately for up to 4 days; reheat with a splash of water/broth.
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Cilantro Substitute: Thai basil, mint, or green onions.
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Spicy Version: Add red pepper flakes, sriracha, or thinly sliced fresh chili.
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Protein Swap: Use shrimp (2–3 min) or cubed firm tofu.
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Sweet Touch: Add pineapple chunks along with coconut milk.
Nutrition
- Calories: 430cal Per Serving
- Fat: 18g
- Carbohydrates: 34g
- Protein: 32g