Description
This Coconut Chicken Rice Bowl is a vibrant and flavorful dish combining tender coconut-infused chicken with colorful vegetables served over fragrant jasmine rice. Creamy coconut milk and a blend of spices create a comforting and exotic meal perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Vegetables
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1/2 cup snap peas
- 1/4 cup shredded carrots
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup chopped peanuts (optional)
Rice
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
Instructions
- Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice with coconut milk and chicken broth in a pot. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer gently for 15 minutes. After cooking, remove from heat and let the rice sit, covered, for an additional 5 minutes to finish steaming.
- Cook the Chicken: While the rice cooks, heat coconut oil in a skillet over medium heat. Add the diced chicken breasts and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through.
- Sauté Aromatics and Seasonings: Add minced garlic and grated ginger to the skillet with the chicken and sauté for about 1 minute until fragrant. Stir in soy sauce, curry powder, salt, and black pepper, coating the chicken evenly with the spices.
- Cook the Vegetables: Pour in any remaining coconut milk and bring the mixture to a gentle simmer. Add the sliced red bell pepper, snap peas, and shredded carrots. Cook the vegetables for approximately 5 minutes, stirring occasionally, until they are tender but still retain a slight crispness.
- Finish with Fresh Flavors: Remove the skillet from heat and stir in lime juice and fresh cilantro to brighten the dish with fresh, citrusy notes.
- Assemble the Bowl: Fluff the cooked rice with a fork to separate the grains. Divide the rice evenly into four serving bowls. Top each bowl with the coconut chicken mixture and vegetables. Garnish with additional cilantro, chopped peanuts if using, and lime wedges for an extra burst of flavor.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- If you prefer a spicier dish, add a pinch of red pepper flakes or sliced fresh chili when sautéing the chicken.
- To make this dish vegetarian or vegan, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
- You can prepare this recipe in advance and store in an airtight container in the refrigerator for up to 3 days.
- For extra creaminess, use full-fat coconut milk.
