Description
Coconut Chicken Rice Bowl is a tropical delight that brings comfort and flavor to your dining table. This dish features tender chicken marinated in creamy coconut milk, served over fluffy jasmine rice, and finished with vibrant vegetables. Perfect for a cozy dinner or impressing guests, each bite transports you to a sunny paradise. The combination of garlic and ginger makes this bowl not just a meal but an experience that will have everyone coming back for more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup full-fat coconut milk
- 1 cup jasmine rice
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 3 tbsp low-sodium soy sauce
- Juice of 1 lime
- 2 cups mixed vegetables (bell peppers and snap peas)
Instructions
- Marinate chicken: In a bowl, combine coconut milk, soy sauce, garlic, ginger, and lime juice. Add chicken breasts and let marinate for at least 30 minutes.
- Cook the rice: Rinse jasmine rice until water runs clear. In a pot, combine with 1.5 cups water and bring to a boil. Reduce heat and simmer for about 15 minutes.
- Sauté vegetables: Heat oil in a pan over medium heat. Add chopped vegetables and stir-fry for 3-4 minutes until softened.
- Cook chicken: Remove chicken from marinade (reserve marinade). Add to the pan and cook for about 6-7 minutes per side until golden brown.
- Simmer: Pour reserved marinade over chicken in the pan and simmer for another 5-10 minutes until thickened.
- Serve: Layer jasmine rice with saucy chicken and veggies; finish with a squeeze of lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 590
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg