Description
A delicious blend of tender chicken simmered in creamy coconut milk, served over fluffy rice with fresh herbs.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 can (13.5 oz) coconut milk
- 2 cups cooked jasmine rice
- 1 tablespoon vegetable oil or coconut oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce or tamari
- 1 teaspoon lime juice
- Salt and pepper to taste
- Fresh cilantro or green onions, for garnish
- Optional: sliced avocado, lime wedges, and hot sauce for serving
Instructions
- In a large skillet over medium heat, warm the vegetable or coconut oil.
- Add the diced chicken, seasoning it with salt and pepper, and sear for around 5–7 minutes until golden brown.
- Stir in the minced garlic and grated ginger, sautéing for one minute.
- Pour in the coconut milk, soy sauce, and lime juice, stirring everything together.
- Reduce heat and let the mixture simmer for 5–7 minutes until the sauce thickens.
- While the chicken simmers, cook the rice according to package instructions.
- Serve the creamy chicken mixture over a warm bed of rice.
- Garnish with cilantro or green onions and enjoy!
Notes
For a dairy-free option, double the coconut milk. Substitute chicken with firm tofu or chickpeas for a vegetarian variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: coconut chicken, rice bowl, quick dinner, tropical flavors, easy recipe