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Coconut Chicken Rice Bowl Recipe

Coconut Chicken Rice Bowl Recipe

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Jump to Recipe· 1.4 from 9 reviews

This Coconut Chicken Rice Bowl recipe is a delicious and healthy way to enjoy a quick and easy meal. It features tender chicken coated in a creamy coconut sauce, served over fluffy rice with fresh cilantro. It’s a simple yet satisfying dish that’s perfect for busy weeknights or a casual lunch.

Why You’ll Love This Coconut Chicken Rice Bowl

  • Flavorful and Aromatic: The combination of coconut milk, ginger, garlic, and spices creates a rich and flavorful sauce that complements the chicken perfectly.
  • Easy to Make: This recipe is incredibly simple to follow, with just a few easy steps and minimal prep time.
  • Quick and Healthy: It’s a healthy and satisfying meal that’s ready in just 30 minutes.
  • Versatile: You can easily customize this dish with your favorite vegetables or protein.
Coconut Chicken Rice Bowl Recipe this Recipe

Ingredients for Coconut Chicken Rice Bowl

  • Chicken Breast: I use diced chicken breast for this recipe, but you can also use chicken thighs or another protein source.
  • Kosher Salt, Smoked Paprika, and Dried Oregano: These spices add a warm and savory flavor to the chicken.

Sauce Ingredients:

  • Onion: A minced onion adds sweetness and depth of flavor to the sauce.
  • Garlic: Minced garlic adds a punch of flavor.
  • Ginger: Freshly grated ginger adds a warm, slightly spicy flavor.
  • Chicken Broth: Adds flavor to the sauce.
  • Light Coconut Milk: Creates a creamy and flavorful sauce.
  • Tomato Paste: Adds richness and depth of flavor to the sauce.
  • Salt: To season the sauce.

For the Bowls:

  • Fresh Cilantro: Adds a fresh, herby flavor.
  • Cooked Rice: I use cooked Jasmine or Basmati rice, but you can use any type of cooked rice you prefer.
  • More Coconut Milk: Optional, for drizzling over the finished dish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

  • Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for extra heat.
  • Veggie Delight: Add some sautéed vegetables, like broccoli florets, bell peppers, or snap peas, to the chicken and sauce.
  • Curry: Add some red curry paste to the sauce for a Thai-inspired twist.
  • Different Grains: Serve the coconut chicken over quinoa, brown rice, or another grain of your choice.

How to Make Coconut Chicken Rice Bowl

Step 1: Prepare the Chicken

Season the diced chicken breast with salt, paprika, and dried oregano.

Step 2: Brown the Chicken

Preheat a large skillet over high heat and spray with cooking oil. Add the seasoned chicken to the skillet and cook in an even layer for 3-5 minutes, or until golden brown. Remove the chicken from the skillet and set aside.

Step 3: Make the Sauce

Reduce the heat to medium and spray the skillet with more cooking oil. Add the minced onion, garlic, and ginger to the skillet and cook for 1 minute, or until fragrant. Add the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer for about 1 minute, then add the tomato paste, coconut milk, and salt. Bring the sauce to a simmer and cook for a few minutes, or until thickened.

Step 4: Combine and Serve

Return the cooked chicken to the skillet with the sauce and cook for 3-4 minutes, or until heated through. Serve the chicken and sauce over cooked rice. Garnish with fresh cilantro and a drizzle of coconut milk, if desired.

Coconut Chicken Rice Bowl Recipe

Tips and Tricks

  • Even Cooking: Make sure the chicken pieces are similar in size so they cook evenly.
  • Don’t Overcrowd: Don’t overcrowd the skillet when cooking the chicken. This will help it brown properly.
  • Seasoning: Taste the sauce and adjust the seasoning as needed.

How to Serve

Coconut Chicken Rice Bowl Recipe

This Coconut Chicken Rice Bowl is delicious on its own, but you can also serve it with:

  • Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this dish.
  • Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts would also be delicious alongside this rice bowl.

Make Ahead and Storage

  • Make Ahead: You can cook the chicken and rice ahead of time and store them separately in the refrigerator for up to 3 days.
  • Storing: Store leftover rice bowls in the refrigerator for up to 3 days.
  • Reheating: Reheat the chicken and rice separately in the microwave or on the stovetop.
Coconut Chicken Rice Bowl Recipe

FAQs

Can I use a different type of protein?
Yes, you can use chicken thighs, tofu, or shrimp instead of chicken breast. Just adjust the cooking time accordingly.

Can I make this dish spicier?
Absolutely! You can add more red pepper flakes, a pinch of cayenne pepper, or a dash of hot sauce to the sauce.

Can I make this dish vegetarian?
Yes, you can omit the chicken, replace the chicken broth with vegetable broth, and add some tofu and your favorite vegetables.

There you have it! A flavorful and easy-to-make Coconut Chicken Rice Bowl recipe. I hope you enjoy it!

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Coconut Chicken Rice Bowl Recipe

Coconut Chicken Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1.4 from 9 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: One Pan
  • Cuisine: Asian-inspired
Print Recipe

Description

This Coconut Chicken Rice Bowl is a flavorful and healthy meal that’s perfect for a quick and easy dinner. Tender chicken is coated in a creamy coconut sauce with a hint of ginger and served over fluffy rice.

Ingredients

Units Scale
  • 1 1/2 pounds boneless, skinless chicken breasts, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or dried herbs of your choice

Sauce Ingredients:

  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or more to taste)
  • 1/4 cup chicken broth
  • 1 1/4 cups canned light coconut milk
  • 1 tablespoon tomato paste
  • 1/2 teaspoon kosher salt

For the Bowls:

  • 3 cups cooked jasmine rice or basmati rice
  • Fresh cilantro, for garnish
  • More coconut milk (optional, for topping)

Instructions

  1. Season and brown chicken: Season chicken with salt, paprika, and dried herbs. Preheat a large skillet over high heat and spray with oil. Brown chicken in a single layer for 3-5 minutes. Remove chicken from skillet.
  2. Sauté aromatics: Reduce heat to medium and add onion, garlic, and ginger to the skillet. Cook for 1 minute. Deglaze the pan with chicken broth.
  3. Make sauce: Simmer for 1 minute, then add tomato paste, coconut milk, and salt. Bring to a simmer and cook until thickened.
  4. Combine and serve: Add chicken back to the skillet and cook for 3-4 minutes, or until heated through. Serve over rice, garnished with cilantro and a drizzle of coconut milk, if desired.

Notes

  • You can use chicken thighs instead of chicken breasts.
  • Try this recipe with tofu or shrimp, adjusting cooking time as needed.
  • For a vegetarian version, omit the chicken, use vegetable broth, and add tofu and your favorite vegetables.
  • Add red curry paste for a coconut curry flavor.
  • You can use different types of rice or grains, such as quinoa or brown rice.

Nutrition

  • Serving Size: 1 serving
  • Calories: 520kcal
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 80mg

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