Name: Coconut Chicken Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs or breasts; 1 cup jasmine or basmati rice; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup water; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated or minced; 2 tablespoons soy sauce or tamari; 1 tablespoon olive oil or coconut oil; 1 tablespoon brown sugar or honey (optional); 1 tablespoon lime juice; Salt and pepper, to taste; Fresh cilantro or green onions, chopped (for garnish); Optional toppings: shredded carrots, cucumber slices, red cabbage, sriracha, chopped peanuts

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Coconut Chicken Rice Bowl is a creamy, comforting, and flavor-packed dish that brings together tender chicken, fragrant coconut rice, and fresh toppings in one delicious bowl. I love making this when I want something warm and satisfying, but with a tropical, slightly sweet twist. It’s perfect for meal prep, casual dinners, or when I’m just craving something cozy with a bit of flair.

Why You’ll Love This Recipe

What I love most about this recipe is how the coconut milk adds a rich, velvety flavor to both the chicken and rice. It’s a complete meal in one bowl—protein, carbs, and veggies all come together beautifully. The best part is that it’s highly customizable. I can add veggies I already have, make it spicy or mild, and prep it ahead of time for quick weekday lunches or dinners. Coconut Chicken Rice Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Jasmine or basmati rice
Coconut milk (full-fat for extra creaminess)
Garlic, minced
Ginger, grated or minced
Soy sauce or tamari
Olive oil or coconut oil
Brown sugar or honey (optional, for a touch of sweetness)
Lime juice
Salt and pepper
Fresh cilantro or green onions, for garnish
Optional toppings: shredded carrots, cucumber slices, red cabbage, sriracha, chopped peanuts

Directions

I start by rinsing the rice and cooking it in a saucepan with coconut milk, water, and a pinch of salt until fluffy and fragrant. I usually let it simmer covered for about 15 minutes.
While the rice cooks, I season the chicken with salt, pepper, and a bit of soy sauce.
In a large skillet, I heat oil over medium-high heat and cook the chicken until golden brown and cooked through—about 5–7 minutes per side depending on thickness.
Once the chicken is done, I remove it from the pan and set it aside to rest before slicing it into strips.
In the same pan, I sauté garlic and ginger for a minute, then stir in some soy sauce, coconut milk, and a dash of brown sugar or honey. I simmer it briefly to create a flavorful sauce.
I return the sliced chicken to the pan and coat it in the sauce.
To assemble the bowl, I scoop the coconut rice into each bowl, top with the saucy chicken, and add my favorite veggies and garnishes. A squeeze of lime finishes it perfectly.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes use tofu or shrimp instead of chicken for a different protein option.
For more heat, I add sliced red chilies or a drizzle of chili oil.
If I’m watching carbs, I swap the rice for cauliflower rice.
I like switching up the toppings—avocado slices, pickled onions, or even mango chunks add great contrast.

storage/reheating

I store the chicken and rice separately in airtight containers in the fridge for up to 4 days. When I’m ready to eat, I reheat them gently in the microwave or on the stovetop with a splash of coconut milk or water to keep everything moist. I usually add the fresh toppings after reheating to keep them crisp and vibrant. Coconut Chicken Rice Bowl

FAQs

Can I use light coconut milk?

Yes, I can use light coconut milk, but the dish will be less creamy. Full-fat gives the best texture and richness.

Is this dish spicy?

Not by default, but I can easily make it spicy by adding sriracha, red pepper flakes, or chopped chilies to the sauce or as a topping.

Can I make it dairy-free and gluten-free?

Yes, it’s naturally dairy-free thanks to the coconut milk. For a gluten-free version, I use tamari instead of soy sauce.

What kind of rice works best?

I prefer jasmine rice for its fragrance and slightly sticky texture, but basmati or even brown rice also work great.

Can I meal prep this?

Definitely. I often make a big batch and portion it into containers with rice, chicken, and sauce. I keep the fresh toppings separate until I’m ready to eat.

Conclusion

Coconut Chicken Rice Bowl is one of my favorite meals to make when I want something comforting but still light and full of flavor. The creamy coconut, savory chicken, and fresh toppings make it a bowl I never get tired of. Whether I’m feeding the family or prepping meals for the week, it always hits the spot.