Coconut Chicken Rice Bowl (Printable)
Tender chicken in creamy coconut sauce over fragrant rice, ready in 50 minutes.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces
→ Marinade
02 - 1 tbsp soy sauce (gluten-free if needed)
03 - 1 tsp grated ginger
04 - 1 tsp garlic, minced
→ Sauce
05 - 13.5 oz can coconut milk
06 - 1 tbsp fish sauce
07 - 2 tbsp lime juice
08 - 1 tbsp brown sugar
09 - 1 tsp curry powder (optional)
10 - Salt and pepper to taste
→ Rice
11 - 1 1/4 cups jasmine or basmati rice
12 - 2 cups water
13 - Pinch of salt
→ Vegetables and Garnish
14 - 1 red bell pepper, thinly sliced
15 - 1 cup sugar snap peas, trimmed
16 - 2 spring onions, sliced
17 - 2 tbsp fresh cilantro, chopped
18 - 1 tbsp toasted coconut flakes (optional)
# Directions:
01 - Combine chicken pieces with soy sauce, grated ginger, and garlic in a bowl. Let sit for 10-15 minutes to absorb flavors.
02 - Rinse rice until water runs clear. Bring water and salt to a boil in a saucepan. Add rice, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 additional minutes. Fluff with a fork before serving.
03 - Heat a splash of oil in a large skillet over medium-high heat. Add marinated chicken and cook until lightly browned, approximately 4-5 minutes.
04 - Stir in bell pepper and snap peas to the skillet. Cook for 2-3 minutes until vegetables begin to soften.
05 - Pour in coconut milk, fish sauce, lime juice, brown sugar, and curry powder. Mix thoroughly and bring to a gentle simmer. Cook for 8-10 minutes until chicken is cooked through and sauce thickens slightly. Season with salt and pepper to taste.
06 - Divide steamed rice between serving bowls. Top generously with creamy coconut chicken and vegetables. Garnish with spring onions, fresh cilantro, and toasted coconut flakes if desired.
# Helpful Tips:
01 -
- The coconut sauce transforms ordinary chicken into something that feels restaurant special but comes together in under an hour
- Leftovers taste even better the next day when the spices have had time to mingle
02 -
- Coconut milk can separate in the can, so give it a good shake before opening
- The sauce will continue thickening as it sits off the heat, so do not reduce it too much
03 -
- Pat your chicken dry before searing so it actually browns instead of steaming
- If your sauce looks too thick, add a splash of the water you cooked the rice in