Coconut Chicken Rice Bowl

Name: Coconut Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 boneless, skinless chicken breasts, diced; 1 cup jasmine rice; 1 can (13.5 oz) coconut milk; 1 cup chicken broth; 1 tablespoon coconut oil; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 red bell pepper, sliced; 1/2 cup snap peas; 1/4 cup shredded carrots; 1 tablespoon soy sauce (or tamari for gluten-free); 1 teaspoon curry powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1 lime; 2 tablespoons fresh cilantro, chopped; 1/4 cup chopped peanuts (optional)

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

If you’re in the mood for a hearty yet refreshing meal, this Coconut Chicken Rice Bowl is just what you need. It combines creamy coconut-infused chicken with fluffy jasmine rice and a medley of fresh veggies, all topped off with a burst of lime. This dish is a perfect balance of flavors and textures, making it ideal for a weeknight dinner or meal prep for the week ahead.

Why You’ll Love This Recipe

I absolutely love how this Coconut Chicken Rice Bowl brings together creamy coconut milk, tender chicken, and crisp veggies. The coconut milk infuses the chicken with a rich, slightly sweet flavor, and the addition of curry powder, garlic, and ginger makes it wonderfully aromatic. The jasmine rice is fluffy and fragrant, acting as the perfect base for the dish. The fresh lime juice and cilantro add a refreshing kick that elevates the entire bowl. Plus, it’s quick to prepare, making it a great option for busy days when I want something satisfying and full of flavor.

Ingredients

2 boneless, skinless chicken breasts, diced

1 cup jasmine rice

1 can (13.5 oz) coconut milk

2 cloves garlic, minced

1 cup chicken broth

1 tablespoon coconut oil

1/2 cup snap peas

1 teaspoon ginger, grated

1 red bell pepper, sliced

1/4 cup shredded carrots

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

2 tablespoons fresh cilantro, chopped

1/4 cup chopped peanuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by rinsing the jasmine rice under cold water until the water runs clear. In a pot, I combine the rice with 1 cup of coconut milk and 1 cup of chicken broth. I bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Afterward, I remove it from heat and let it sit covered for 5 minutes to steam.

While the rice is cooking, I heat coconut oil in a large skillet over medium heat. I add the diced chicken and cook it for about 5-7 minutes, until it’s lightly browned and cooked through.

I then add the minced garlic and grated ginger to the skillet, sautéing them for about a minute until fragrant. Next, I stir in the soy sauce, curry powder, salt, and black pepper.

I pour in the remaining coconut milk and bring the mixture to a simmer. Then, I add the sliced red bell pepper, snap peas, and shredded carrots. I cook it all together for another 5 minutes until the veggies are tender but still crisp.

Once done, I remove the skillet from heat and stir in the lime juice and fresh cilantro.

To serve, I fluff the coconut rice with a fork and divide it into serving bowls. I top the rice with the coconut chicken and veggies, and for an extra touch, I garnish with chopped peanuts, more cilantro, and lime wedges if I like.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

Protein: I can swap the chicken for shrimp, tofu, or even beef for a different protein option.

Vegetables: Feel free to add more veggies like zucchini, broccoli, or spinach for added color and nutrients.

Rice: If jasmine rice isn’t available, I can use basmati or brown rice instead. Just adjust the cooking time accordingly.

Spice: For those who like it spicier, I can add a pinch of red pepper flakes or some chopped chili peppers to the chicken mixture.

Storage/reheating

Storage: I can store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, I simply microwave the bowl for 1-2 minutes or warm it in a skillet over medium heat until heated through. If the rice seems dry, I can add a splash of coconut milk or chicken broth to bring it back to its creamy texture.

Related Recipes:

Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies

FAQs

Can I use regular milk instead of coconut milk?

Yes, I can use regular milk or even cream, but it won’t have the same coconut flavor and richness that coconut milk provides. For a non-dairy alternative, I can opt for almond milk or soy milk.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free if I use tamari instead of soy sauce, as soy sauce contains wheat. Tamari is a great gluten-free alternative.

Can I freeze this dish?

I can freeze the components separately, but I recommend freezing the chicken and rice together in an airtight container. The veggies might lose some of their texture when frozen, but it will still be delicious once reheated.

How do I make this dish spicier?

I can add extra ginger, chili flakes, or fresh chopped chili peppers to increase the heat level. Adding a bit of hot sauce at the end also works well!

What other toppings can I use?

If I’m not into peanuts, I can substitute them with cashews or almonds. A sprinkle of toasted sesame seeds or a dollop of yogurt can also be great additions.

Conclusion

This Coconut Chicken Rice Bowl is a quick, satisfying, and flavorful meal that brings together creamy coconut, tender chicken, and vibrant veggies. The combination of spices, lime, and cilantro adds a freshness that makes every bite delightful. It’s versatile, so I can customize it based on what I have in the kitchen. Whether I’m making it for dinner tonight or meal prepping for the week, it’s always a hit.

📖 Recipe: