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Coconut Chicken Rice Bowl

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Rice Bowl
  • Method: Stovetop, Simmering
  • Cuisine: Asian-Inspired, Tropical

Description

Coconut Chicken Rice Bowl is a flavorful, tropical-inspired dish featuring tender coconut-marinated chicken, served over fluffy coconut rice with vibrant veggies. It’s a perfect blend of creamy, savory, and fresh flavors that’s easy to make for lunch or dinner!

Ingredients

Units Scale

For the Coconut Chicken:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced
  • 1 cup (240ml) coconut milk
  • 2 tbsp soy sauce (low sodium)
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp olive oil

For the Coconut Rice:

  • 1 1/2 cups (300g) jasmine rice
  • 1 1/2 cups (360ml) coconut milk
  • 1 1/2 cups (360ml) water
  • 1/2 tsp salt

For the Bowl Toppings:

  • 1 red bell pepper, sliced
  • 1 cucumber, sliced
  • 1 cup (150g) shredded carrots
  • 1 avocado, sliced
  • 2 tbsp chopped fresh cilantro
  • 1/4 cup (30g) toasted coconut flakes (optional)
  • Lime wedges, for serving

Instructions

 

  1. Marinate the Chicken:
    • In a large bowl, combine the coconut milk, soy sauce, lime juice, brown sugar, minced garlic, and grated ginger.
    • Add the sliced chicken to the marinade and let it sit for at least 30 minutes, or up to 2 hours for extra flavor.
  2. Cook the Coconut Rice:
    • Rinse the rice under cold water until the water runs clear.
    • In a medium saucepan, add the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
    • Fluff the rice with a fork and set aside.
  3. Cook the Chicken:
    • Heat olive oil in a large skillet over medium-high heat.
    • Remove the chicken from the marinade and cook in the skillet for 5-6 minutes on each side, or until browned and cooked through (internal temperature should reach 165°F/75°C).
  4. Assemble the Bowls:
    • Divide the coconut rice among bowls.
    • Top with the cooked chicken slices, sliced bell pepper, cucumber, shredded carrots, and sliced avocado.
  5. Garnish:
    • Sprinkle chopped fresh cilantro and toasted coconut flakes over the bowls.
    • Serve with lime wedges for an extra burst of flavor.

Notes

  • Make it spicy: Add sriracha or sliced jalapeños for a spicy kick.
  • Make it vegetarian: Use tofu or tempeh instead of chicken and marinate in the same sauce.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://recipe.ukfinda.com/coconut-chicken-rice-bowl/