Easy Coconut Chicken Rice Bowl Recipe: Quick Comfort with Creamy Tropical Flavor
A fast, creamy coconut chicken served over rice with fresh toppings. A cozy, tropical-inspired dinner ready in 30 minutes.
Ingredients
1 lb boneless skinless chicken thighs or breasts, diced
1 tablespoon oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon grated ginger
1 (13.5 oz) can full-fat coconut milk
1 tablespoon soy sauce or fish sauce
1 tablespoon brown sugar (optional)
Juice of 1 lime
3 cups cooked rice
Toppings: shredded carrots, sliced cucumber, scallions, cilantro, lime wedges, sesame seeds
Instructions
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Heat oil in a skillet over medium heat. Add chicken and sear for 4–5 minutes until mostly cooked. Remove and set aside.
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In the same pan, sauté onion for 2–3 minutes. Add garlic and ginger; cook for 30 seconds.
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Pour in coconut milk, soy sauce, and brown sugar. Stir to combine.
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Return chicken to the pan and simmer 6–8 minutes until cooked through and sauce thickens.
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Stir in lime juice. Taste and adjust seasoning.
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Assemble bowls with rice, coconut chicken, and toppings of choice.
Notes
Add chili sauce for heat or baby spinach for extra greens. Use tofu or chickpeas for a vegetarian version.