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Coconut Chicken Rice Bowl

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Coconut Chicken Rice Bowl is a cozy, tropical-inspired dish that combines tender chicken, creamy coconut rice, and vibrant toppings. It’s quick to prepare, full of flavor, and perfect for weeknight dinners or meal prep.

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

Instructions

  1. Rinse the rice, then combine it with 1 cup of coconut milk, 1/2 cup water, and a pinch of salt in a saucepan. Bring to a boil, cover, and simmer for 15 minutes until fluffy.
  2. Season chicken with salt, pepper, and 1 tablespoon soy sauce.
  3. Heat oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side until cooked through and golden. Remove and let rest, then slice.
  4. In the same pan, sauté garlic and ginger for 1 minute. Stir in remaining coconut milk, soy sauce, brown sugar (if using), and lime juice. Simmer to combine.
  5. Return sliced chicken to the pan and coat with the sauce.
  6. To serve, divide coconut rice into bowls. Top with chicken and desired vegetables. Garnish with cilantro or green onions and a squeeze of lime.

Notes

  • Use full-fat coconut milk for best flavor and texture.
  • Swap chicken for tofu, shrimp, or tempeh for a variation.
  • Store toppings separately if meal prepping to keep them fresh.
  • Add heat with sriracha, chili flakes, or chili oil.
  • This recipe is naturally dairy-free and easily made gluten-free with tamari.

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