Description
A comforting bowl of Coconut Chicken Rice featuring juicy chicken in a fragrant coconut milk sauce, served over fluffy rice and garnished with fresh herbs.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can coconut milk
- 1 tbsp soy sauce (or tamari)
- 1 tsp lime juice
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 cups cooked rice (jasmine, basmati, or brown)
- 1 tbsp vegetable oil (or coconut oil)
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Sauté the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Season your chicken breasts generously with salt and pepper. Add them to the hot skillet. Cook for about 5-7 minutes on each side until they’re beautifully golden and cooked through. Remove them from the heat and set them aside.
- Aromatics galore: In the same skillet, add minced garlic and grated ginger. Sauté them for 1-2 minutes until they become fragrant.
- Pour in the coconut milk, adding soy sauce and lime juice. Stir gently and bring the mixture to a gentle simmer.
- Return the chicken to the skillet, letting it bask in the sauce for an additional 5 minutes.
- Fluff the rice: If your cooked rice isn’t already warm, reheat and fluff it with a fork.
- Layer a generous portion of rice in serving bowls, topping it off with the creamy chicken mixture. Garnish with fresh cilantro or sliced green onions.
Notes
Feel free to experiment with proteins like shrimp or tofu, and add vegetables like broccoli or bell peppers for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg