Description
This Coconut Chicken Rice Bowl is a vibrant, flavorful one-pot meal featuring tender diced chicken sautéed with aromatic garlic, ginger, and curry spices, served over fragrant jasmine rice cooked in creamy coconut milk and chicken broth. Fresh vegetables like bell peppers, snap peas, and shredded carrots add a crisp, colorful crunch, while lime juice and fresh cilantro brighten the dish. A sprinkle of chopped peanuts adds a delightful texture contrast, making it a wholesome and satisfying dinner ready in just 30 minutes.
Ingredients
Scale
For the Rice
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
For the 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
For Garnish
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup chopped peanuts (optional)
Instructions
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice, coconut milk, and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer gently for 15 minutes. Remove from heat and keep covered to let it rest for 5 minutes to finish steaming.
- Prepare the Chicken: While the rice cooks, heat the coconut oil in a skillet over medium heat. Add the diced chicken breasts and cook for 5 to 7 minutes until the chicken is browned and cooked through, stirring occasionally to ensure even cooking.
- Sauté Aromatics and Spice: To the chicken in the skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Then stir in the soy sauce, curry powder, salt, and black pepper to coat the chicken evenly with spices.
- Add Vegetables and Simmer: Pour in the remaining coconut milk into the skillet and bring the mixture to a gentle simmer. Add the sliced red bell pepper, snap peas, and shredded carrots. Cook for about 5 minutes more, stirring occasionally, until the vegetables are tender but maintain a crisp texture.
- Finish with Lime and Cilantro: Remove the skillet from heat and stir in the fresh lime juice and chopped cilantro. This adds a fresh and zesty flavor contrast to the rich curry sauce.
- Serve: Fluff the cooked jasmine rice with a fork and divide it into individual serving bowls. Top each bowl with the coconut chicken and vegetable mixture. Garnish with chopped peanuts, extra cilantro, and lime wedges if desired for added crunch and fresh brightness.
Notes
- For a gluten-free version, use tamari in place of soy sauce.
- Chopped peanuts are optional but add great texture and flavor.
- Adjust curry powder quantity to your preferred spice level.
- The coconut milk provides a creamy texture; use full-fat for richness or light for fewer calories.
- Leftovers keep well in the fridge for up to 3 days; reheat gently on the stovetop or microwave.
