Description
A refreshing Coconut Chicken Rice Bowl that combines savory chicken with creamy coconut milk, ready in just 20 minutes.
Ingredients
Scale
- 1 pound Boneless, skinless chicken breasts
- 1 can Coconut milk
- 2 tablespoons Soy sauce
- 2 cups Cooked rice (jasmine, basmati, or brown rice)
- 2 tablespoons Vegetable oil (or coconut oil)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Lime juice
- Salt and pepper to taste
- 1/4 cup Fresh cilantro or green onions
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add minced garlic and grated ginger, cooking until fragrant (about 1 minute).
- Add the chicken to the skillet, seasoning with salt and pepper; cook until no longer pink (5-7 minutes).
- Pour in the coconut milk and soy sauce, stirring to combine; simmer for another 5 minutes.
- Prepare your cooked rice.
- Stir in lime juice into the chicken mixture.
- Serve the chicken over the rice, garnished with cilantro or green onions.
Notes
Feel free to substitute chicken with shrimp, tofu, or chickpeas. For added nutrition, consider adding vegetables like bell peppers or snap peas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg