Description
This Coconut Chicken Rice Bowl is the perfect combination of creamy coconut-infused chicken and fluffy rice, layered with colorful veggies. It’s a fantastic, wholesome meal that’s quick to make and full of nourishing ingredients. Ideal for busy weeknights, this dish is as visually appealing as it is tasty. The lightness of the coconut pairs with tender chicken, while veggies add a pop of color and crunch. Let’s dive into making a dish that will quickly become a favorite for you and your family!
Ingredients
Units
Scale
For the Coconut Chicken:
- 1 lb (450g) chicken breast, thinly sliced
- Salt and pepper to taste
- 1 tbsp coconut oil
- 1 cup canned coconut milk, full-fat for creamier consistency
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce or tamari (for a gluten-free option)
For the Rice:
- 1 cup jasmine or basmati rice
- 1 1/2 cups water
- Salt, to taste
For the Veggies:
- 1 cup red bell pepper, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1/2 cup snap peas, trimmed
- Optional toppings: sliced green onions, sesame seeds, lime wedges
Instructions
- Prepare the Rice
Rinse the rice under cold water until the water runs clear to remove excess starch. In a saucepan, bring 1½ cups of water to a boil, then add the rice and a pinch of salt. Lower the heat, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside. - Cook the Chicken
In a large skillet, heat the coconut oil over medium heat. Season the chicken slices with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes, or until they’re golden brown on the outside and no longer pink in the center. Remove the chicken from the skillet and set aside. - Make the Coconut Sauce
In the same skillet, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant. Add the coconut milk and soy sauce, and stir well. Bring the mixture to a gentle simmer, then reduce the heat. Return the cooked chicken to the skillet, allowing it to absorb the flavors of the sauce for 5 minutes. - Prepare the Veggies
While the chicken simmers, steam or lightly sauté the bell peppers, carrots, broccoli, and snap peas until tender-crisp. Avoid overcooking; they should remain vibrant and slightly crunchy. - Assemble the Bowl
Divide the rice among serving bowls. Add a portion of the coconut chicken and the vegetables on top. Drizzle with any remaining coconut sauce from the skillet. - Garnish and Serve
Sprinkle with sliced green onions, sesame seeds, and lime wedges. Serve warm and enjoy!
- Prep Time: 15mins
- Cook Time: 20mins