If you are craving a meal that feels like a warm hug in a bowl, the Coconut Chicken Rice Bowl Recipe is about to become your new favorite. This dish perfectly balances fragrant jasmine rice cooked in creamy coconut milk with tender, spiced chicken and crisp vegetables. The combination of savory and slightly sweet flavors, brightened by fresh lime and cilantro, makes every bite a delight. It’s simple enough for a weeknight dinner but impressive enough to share with friends anytime.
Ingredients You’ll Need
The beauty of this Coconut Chicken Rice Bowl Recipe lies in its straightforward, accessible ingredients. Each component plays a vital role—coconut milk brings luscious creaminess, fresh ginger and garlic add warmth and zest, while colorful veggies keep the dish vibrant and textured. Having these essentials at hand guarantees a meal that’s as delicious as it is nourishing.
- 2 boneless, skinless chicken breasts, diced: Tender protein that soaks up all the rich flavors.
- 1 cup jasmine rice: Fragrant rice that cooks up light and fluffy, perfect for soaking up sauce.
- 1 can (13.5 oz) coconut milk: Creamy base that lends sweetness and texture to both rice and chicken.
- 1 cup chicken broth: Adds depth and savory notes to the rice as it cooks.
- 1 tablespoon coconut oil: Enhances coconut flavor and provides a healthy fat for cooking.
- 2 cloves garlic, minced: Aromatic punch that wakes up the palate.
- 1 teaspoon ginger, grated: Adds a subtle, spicy zing that’s refreshing and warming.
- 1 red bell pepper, sliced: Bright, sweet crunch that adds color and texture.
- 1/2 cup snap peas: Crisp and fresh, balancing the creaminess perfectly.
- 1/4 cup shredded carrots: Natural sweetness and vibrant orange hue.
- 1 tablespoon soy sauce (or tamari for gluten-free): Brings umami and saltiness to the dish.
- 1 teaspoon curry powder: Warm spice blend giving the dish a subtle exotic touch.
- 1/2 teaspoon salt: Enhances all the other flavors.
- 1/4 teaspoon black pepper: Adds a mild heat and depth.
- Juice of 1 lime: Bright, tangy finish that lifts the whole bowl.
- 2 tablespoons fresh cilantro, chopped: Herbaceous freshness to balance richness.
- 1/4 cup chopped peanuts (optional): Crunchy topping for added texture and nuttiness.
How to Make Coconut Chicken Rice Bowl Recipe
Step 1: Cook the Coconut Rice
Start by rinsing your jasmine rice under cold water until the water runs clear. This step removes excess starch so the rice won’t clump together. Combine the rice with creamy coconut milk and savory chicken broth in a pot. Bring it all to a boil, then reduce heat to low, cover, and let it simmer gently for 15 minutes. Once cooked, remove it from the heat and let it rest for 5 minutes to absorb all the flavors and finish steaming.
Step 2: Sauté the Chicken
While the rice cooks, heat the coconut oil in a skillet over medium heat—you’ll immediately smell that delicious coconut essence. Add the diced chicken and cook it for about 5 to 7 minutes until it turns golden brown and is thoroughly cooked. This forms the savory base and ensures juicy, flavorful chicken in every bite.
Step 3: Build Flavor with Aromatics and Spices
Next, toss the minced garlic and grated ginger into the skillet, stirring them around for about a minute until fragrant but not burnt. These simple aromatics add layers of complexity. Then, sprinkle in the soy sauce, curry powder, salt, and black pepper. Stir well to coat the chicken evenly, allowing the spices to bloom and meld into the succulent meat.
Step 4: Add Vegetables and Coconut Milk
Pour the remaining coconut milk into the skillet and bring everything to a gentle simmer. Now add the sliced red bell pepper, snap peas, and shredded carrots. Cook just long enough for the vegetables to soften slightly but retain a pleasing crunch, about 5 minutes. This not only keeps the dish bright and fresh but also balances creaminess with vibrant textures.
Step 5: Finish with Freshness
Once your chicken and veggies are perfectly cooked, remove the skillet from heat. Stir in the lime juice and chopped fresh cilantro, which add a burst of brightness and herbaceous notes. This final addition really lifts the dish, giving it that irresistible tang and fresh aroma.
Step 6: Assemble the Bowl
Fluff the coconut rice with a fork to separate the grains, then divide it evenly into bowls. Top each serving with the creamy coconut chicken and vegetable mixture. For added texture and nutty richness, sprinkle chopped peanuts over the top. A few extra cilantro leaves and lime wedges on the side make it all look inviting and add finishing touches to this stunning Coconut Chicken Rice Bowl Recipe.
How to Serve Coconut Chicken Rice Bowl Recipe
Garnishes
Garnishes elevate this Coconut Chicken Rice Bowl Recipe from delicious to unforgettable. Chopped peanuts add an appealing crunch, while extra fresh cilantro sprigs bring vibrant color and herbaceous notes. Lime wedges are perfect for a fresh hit of acidity that personalizes each bite. Feel free to add a drizzle of chili sauce for a spicy kick if you like a little heat.
Side Dishes
This bowl stands strong on its own but pairing it with simple sides makes for a truly special meal. A crisp cucumber salad or pickled vegetables offer refreshing contrasts to the creamy coconut flavor. Steamed edamame or a light Asian slaw also complement perfectly, adding more veggie crunch without overwhelming the dish.
Creative Ways to Present
To impress guests or shake up your weeknight routine, try serving this Coconut Chicken Rice Bowl Recipe in coconut shells or colorful ceramic bowls for that tropical vibe. You can also make individual Mason jar lunches for easy, portable meals during the week. Layer the rice, chicken, and veggies for a beautiful, Instagram-worthy presentation that tastes even better.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Chicken Rice Bowl Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Store the rice and chicken mixture together to maintain flavor, but keep peanuts and lime wedges separate to prevent textural sogginess until serving.
Freezing
You can freeze the coconut chicken and vegetables in individual portions for up to 2 months. Be sure to cool completely before freezing and use freezer-safe containers. Avoid freezing the rice if possible, as it may become mushy when thawed. Instead, cook fresh rice when ready to enjoy your stored coconut chicken mixture.
Reheating
Reheat leftovers gently in a skillet over medium low heat or in the microwave. Add a splash of water or coconut milk to loosen the sauce and prevent drying out. Stir occasionally to warm evenly. Add fresh lime juice and cilantro after reheating for maximum freshness.
FAQs
Can I use other types of rice for this recipe?
While jasmine rice is ideal for its fragrance and fluffiness, you can substitute basmati or long-grain white rice. Just adjust cooking times slightly according to the rice package instructions.
Is this dish gluten-free?
The Coconut Chicken Rice Bowl Recipe can be gluten-free if you use tamari instead of soy sauce. Always check labels to ensure ingredients are certified gluten-free.
Can I make this recipe vegetarian or vegan?
Absolutely! Swap the chicken for firm tofu or chickpeas, and use vegetable broth instead of chicken broth. The coconut milk and spices will still create a luscious, satisfying bowl.
What if I don’t have curry powder?
No worries! You can use a combination of ground cumin, coriander, turmeric, and a pinch of chili powder to mimic the warm spice profile of curry powder.
Can I prepare any parts of this recipe in advance?
You can cook the coconut rice and prepare the chicken and vegetables up to a day ahead. Store separately and reheat together when ready to serve for a super speedy weeknight dinner.
Final Thoughts
This Coconut Chicken Rice Bowl Recipe is one of those dishes that feels both comforting and a little fancy, all wrapped up in one bowl. I can’t recommend it enough for any occasion when you want satisfaction without fuss. Give it a try and watch it become a go-to in your dinner rotation—your taste buds will thank you!
Print
Coconut Chicken Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Description
This Coconut Chicken Rice Bowl combines tender, sautéed chicken with fragrant jasmine rice cooked in creamy coconut milk. Enhanced with fresh vegetables, aromatic spices, and a hint of lime, this quick and flavorful dish makes a perfect weeknight meal that’s both comforting and vibrant.
Ingredients
Chicken and Vegetables
- 2 boneless, skinless chicken breasts, diced
- 1 red bell pepper, sliced
- 1/2 cup snap peas
- 1/4 cup shredded carrots
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup chopped peanuts (optional)
Rice and Liquids
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk (divided use)
- 1 cup chicken broth
- 1 tablespoon coconut oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Juice of 1 lime
Seasonings
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Rice: Rinse jasmine rice under cold water until the water runs clear, removing excess starch. In a pot, combine the rinsed rice with the coconut milk and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes. Once cooked, remove the pot from heat and let the rice sit, covered, for an additional 5 minutes to absorb all the liquid.
- Cook the Chicken: While the rice is cooking, heat the coconut oil in a skillet over medium heat. Add the diced chicken breasts and cook for 5 to 7 minutes, stirring occasionally, until the chicken pieces are browned and fully cooked through.
- Add Aromatics and Spices: Add the minced garlic and grated ginger to the skillet with the chicken. Sauté for about 1 minute until fragrant. Stir in the soy sauce, curry powder, salt, and black pepper, coating the chicken evenly with the spices.
- Cook the Vegetables: Pour the remaining coconut milk into the skillet to create a flavorful sauce and bring it to a gentle simmer. Add the sliced red bell pepper, snap peas, and shredded carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender yet still crisp and vibrant.
- Finish with Fresh Ingredients: Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro to brighten the flavors and provide a fresh, zesty finish.
- Assemble the Bowl: Fluff the coconut-infused jasmine rice with a fork and divide it evenly among serving bowls. Top each bowl with generous portions of the coconut chicken and vegetable mixture. Garnish with chopped peanuts, extra cilantro, and lime wedges for additional texture and brightness.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the curry powder quantity based on your preferred spice level.
- Optional peanuts add a nice crunch but can be omitted for a nut-free version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish vegetarian, substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
