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
Scale
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.
