Description
A warm, creamy rice bowl topped with tender chicken, infused with coconut milk and spices for a comforting meal.
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 vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, cooking until fragrant—about 1 minute.
- Cook the chicken breasts in the pan, seasoned with salt and pepper, for about 5–7 minutes per side, or until golden brown and cooked through.
- Create the coconut sauce by pouring in the coconut milk and soy sauce; stir gently to combine.
- Add the lime juice and let everything simmer for an additional 5 minutes to meld the flavors.
- Serve the creamy coconut chicken over a generous serving of rice.
- Garnish with freshly chopped cilantro or green onions before enjoying.
Notes
Make ahead by preparing chicken and sauce in advance, then reheat when needed. Leftovers last up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg