Coconut Chicken Rice Bowl
A vibrant and comforting meal featuring tender chicken marinated in a creamy coconut sauce, served over fluffy rice and topped with colorful vegetables.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts
- 1 cup coconut milk
- 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free version.
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- to taste Salt and pepper
For the Rice
- 1 cup jasmine rice (or rice of your choice)
- 1.5 cups water
- a pinch salt
Toppings
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- to taste Fresh cilantro, for garnish
- to taste Lime wedges, for serving
Instructions
Preparation
- In a bowl, mix the coconut milk, soy sauce, honey, lime juice, minced garlic, and grated ginger. Add salt and pepper to taste.
- Place your chicken in the marinade, ensuring it’s well-coated. Let it marinate for at least 30 minutes, preferably overnight.
Cooking the Rice
- In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then lower the heat to a simmer and cover.
- Cook for about 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat, fluff with a fork, and set aside.
Cooking the Chicken
- In a large skillet over medium heat, add a splash of oil. Remove the chicken from the marinade (reserve the marinade) and cook for about 6-7 minutes on each side, or until cooked through and golden brown.
Making the Sauce
- Once the chicken is cooked, pour the reserved marinade into the skillet. Let it simmer for a few minutes until thickened.
Steaming the Veggies
- In another pot, steam the broccoli florets and bell peppers for about 3-4 minutes until tender-crisp.
Assembling the Bowl
- Start with a base of rice, then top it with sliced chicken, pour over the creamy coconut sauce, and finally, add the steamed veggies.
- Garnish with fresh cilantro and a squeeze of lime juice.
Notes
Chill the marinade for more intense flavor. Leftover chicken is great for this recipe. Consider topping with toasted coconut flakes or crushed peanuts for added crunch.