Coconut Chicken Rice Bowl
Coconut Chicken Rice Bowl is a vibrant, healthy bowl with tender chicken, fragrant rice, and fresh veggies.
Ingredients
For the Chicken Marinade:
- 1 lb 450 g boneless, skinless chicken breasts, thinly sliced
- ½ cup 120 ml light coconut milk
- 1 tbsp low-sodium soy sauce or tamari for gluten-free
- 2 cloves garlic minced
- Juice of ½ lime
- Salt and pepper to taste
- Optional: ½ tsp chili flakes for heat
For the Bowl:
- 2 cups 400 g cooked jasmine rice
- 1 cup 150 g red bell pepper, thinly sliced
- 1 small cucumber 100 g, thinly sliced
- ¼ cup 25 g scallions, chopped
- ¼ cup 15 g fresh cilantro, chopped
- Lime wedges for garnish
- Optional: sesame seeds or chopped peanuts for topping
Instructions
Marinate Chicken
- I combine 1 lb sliced chicken, ½ cup light coconut milk, 1 tbsp soy sauce, 2 minced garlic cloves, juice of ½ lime, salt, pepper, and optional ½ tsp chili flakes in a bowl. I marinate for 20 minutes (or overnight) for this tropical rice dish.
Cook Rice
- I cook 2 cups jasmine rice per package instructions, fluff with a fork, and keep warm for this healthy bowl.
Prep Veggies
- I thinly slice 1 cup red bell pepper and 1 small cucumber, and chop ¼ cup scallions and ¼ cup cilantro for this easy recipe.
Cook Chicken
- I heat a drizzle of oil in a skillet over medium-high heat. I add the marinated chicken, letting excess marinade drip off, and sauté for 5–6 minutes until golden and cooked through, avoiding overcrowding for this flavorful meal.
Assemble Bowls
- I divide rice among 4 bowls, top with chicken, sliced veggies, herbs, and optional sesame seeds or peanuts for this Coconut Chicken Rice Bowl.
Garnish and Serve
- I finish with lime wedges and an optional drizzle of coconut milk for this tropical rice dish.
Notes
- Storage: Store any leftover coconut chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over low to medium heat, adding a splash of coconut milk or broth if the sauce has thickened too much. You can also microwave it in short bursts, stirring occasionally.
- Chicken thighs can be used instead of chicken breasts for a juicier option.
- Vegetarian option: Replace chicken with tofu and chicken broth with vegetable broth.
- For added heat, you can add red chili flakes or cayenne pepper to the sauce.
- If you want a thicker sauce, simmer it longer or stir in cornstarch mixed with water.