This creamy coconut chicken rice bowl is a quick 30-minute meal perfect for busy weeknights. Tender chicken, jasmine rice, and a rich coconut sauce make a family-friendly dinner.
Ingredients
Instructions
Gather all ingredients: chicken, coconut milk, jasmine rice, chicken broth, olive oil, garlic, ginger, salt, pepper, cilantro, lime, and optional red pepper flakes.
Cook jasmine rice according to package directions (usually 1 cup rice to 1.5 cups water, simmer 15 minutes). Fluff with a fork and set aside.
In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper.
Reduce heat to medium. Add minced garlic and ground ginger to the skillet, stirring for 30 seconds until fragrant.
Pour in coconut milk and chicken broth. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
To serve, divide rice among bowls. Top with creamy coconut chicken and spoon extra sauce over each. Garnish with fresh cilantro and a squeeze of lime juice. Add red pepper flakes if desired.
For best results
- For extra flavor, toast the jasmine rice in a dry pan before cooking.
- Use full-fat coconut milk for the creamiest sauce; light coconut milk may result in a thinner sauce.
- If you have leftover chicken, this is a great way to use it up – just add it to the sauce to warm through.
Variations
- Swap chicken for shrimp or tofu for a different protein.
- Add vegetables like bell peppers, snap peas, or spinach for extra nutrition.
- Make it spicy by adding a tablespoon of sriracha or red curry paste to the sauce.
Nutrition
- Calories430 kcal
- Total Fat24g
- Saturated Fat16g
- Cholesterol75mg
- Sodium520mg
- Total Carbohydrates30g
- Dietary Fiber1g
- Sugars2g
- Protein28g