COCONUT CHICKEN RICE BOWL EASY

I still remember the first time I tasted anything with coconut milk; my aunt made a simple Thai curry, and the creamy sweetness was a revelation that changed my cooking forever. Now, I want to share that magic with you in the form of a vibrant and satisfying Coconut Chicken Rice Bowl, a meal that’s both incredibly flavorful and surprisingly easy to put together. Trust me, follow this recipe, and you’ll have a restaurant-worthy bowl of deliciousness in no time!

Why You’ll Absolutely Love This Coconut Chicken Rice Bowl

Okay, friend, let’s be real: we all crave those meals that are both comforting and exciting, right? This Coconut Chicken Rice Bowl hits that sweet spot perfectly. It’s not just another chicken and rice dish; it’s a flavor explosion in every bite! Think tender, juicy chicken simmered in a creamy, fragrant coconut milk sauce, paired with fluffy rice and your favorite fresh toppings. But here’s what really makes it special:

• It’s quick and easy: Weeknight dinner savior? Absolutely. Most of the work is hands-off while the chicken simmers, leaving you free to prep the toppings or just relax.
• It’s customizable: Don’t like broccoli? Swap it for bell peppers! Craving some heat? Add a pinch of red pepper flakes! This recipe is your canvas.
• It’s healthy-ish: We’re using lean chicken breast and loading up on veggies, so you can feel good about what you’re eating. Plus, coconut milk, while rich, contains healthy fats.
• It’s downright delicious: Seriously, the combination of flavors and textures is just irresistible. That creamy coconut sauce with the savory chicken and crunchy veggies? *chef’s kiss*

Ingredients You’ll Need

Let’s gather our ingredients! Don’t worry, most of them are pantry staples, and anything you don’t have is easily found at your local grocery store.

For the Coconut Chicken:

• Chicken Breast: About 1.5 pounds, boneless, skinless, and cut into bite-sized pieces. Chicken thighs work too, but breast keeps it leaner.
• Coconut Milk: One 13.5-ounce can, full-fat or light, depending on your preference. Full-fat will give you a richer, creamier sauce.
• Onion: 1 medium, chopped. Yellow or white onion works perfectly.
• Garlic: 3-4 cloves, minced. Because garlic makes everything better, right?
• Ginger: 1 tablespoon, grated. Fresh ginger is key for that authentic flavor.
• Soy Sauce: 2 tablespoons. Adds a savory depth to the sauce. Use low-sodium if you’re watching your salt intake.
• Lime Juice: 1 tablespoon. For a pop of brightness and acidity.
• Brown Sugar: 1 tablespoon. Balances the savory flavors with a touch of sweetness.
• Curry Powder: 1 teaspoon. Adds warmth and complexity.
• Turmeric Powder: ½ teaspoon. For color and a hint of earthy flavor.
• Red Pepper Flakes: ¼ teaspoon (optional). For a touch of heat. Adjust to your spice preference.
• Salt and Pepper: To taste.
• Olive Oil: 1 tablespoon. For sautéing the onion and garlic.

For the Rice:

• Rice: 2 cups, cooked. I prefer jasmine rice for its fragrant aroma and slightly sticky texture, but any rice you like will work (brown rice, basmati rice, etc.).

For the Toppings (Get Creative!):

• Broccoli Florets: Steamed or roasted.
• Carrots: Shredded or julienned.
• Bell Peppers: Sliced.
• Green Onions: Sliced.
• Cilantro: Chopped.
• Peanuts: Chopped, for crunch.
• Sriracha: For an extra kick (optional).
• Lime Wedges: For squeezing over the top.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, are you ready to create some magic? Here’s the breakdown:

Step 1: Prep the Chicken

Pat the chicken pieces dry with paper towels. This helps them brown nicely when you sear them. Season them generously with salt and pepper. Remember, well-seasoned chicken is happy chicken!

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and grated ginger and cook for another minute until fragrant. Watch carefully so the garlic doesn’t burn! Burnt garlic = bitter flavor, and we don’t want that.

Step 3: Simmer the Chicken in Coconut Sauce

Add the chicken to the skillet and cook until lightly browned on all sides. It doesn’t need to be cooked through at this point. Now, pour in the coconut milk, soy sauce, lime juice, brown sugar, curry powder, turmeric powder, and red pepper flakes (if using). Stir everything together to combine. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The internal temperature of the chicken should reach 165°F (74°C).

Pro Tip: Don’t be afraid to taste the sauce and adjust the seasonings as needed. Does it need more salt? A little more lime juice? This is your chance to make it perfect for your taste buds!

Step 4: Prepare the Rice and Toppings

While the chicken is simmering, cook the rice according to package directions. You can also use pre-cooked rice to save time. Chop your veggies and get your toppings ready to go. Having everything prepped in advance makes assembly a breeze.

Step 5: Assemble Your Bowls

Now for the fun part! Spoon a generous amount of rice into each bowl. Top with the coconut chicken and sauce. Arrange your favorite toppings artfully around the chicken. Sprinkle with chopped peanuts and cilantro. Drizzle with sriracha (if desired) and squeeze a lime wedge over the top. And voila! You’ve created a masterpiece.

Tips and Tricks for the Perfect Coconut Chicken Rice Bowl

Okay, let’s talk about some insider secrets to take your Coconut Chicken Rice Bowl to the next level:

• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Simmering it gently in the coconut milk sauce helps keep it tender and juicy.
• Toast Your Coconut Flakes: If you want to add toasted coconut flakes as a topping, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. Watch them carefully, as they can burn quickly!
• Add Some Greens: Feel free to add some spinach or kale to the skillet during the last few minutes of cooking for an extra boost of nutrients.
• Make it a Meal Prep Powerhouse: This recipe is perfect for meal prepping! Simply cook the chicken and rice separately, and store them in airtight containers in the refrigerator. When you’re ready to eat, reheat the chicken and rice, and add your fresh toppings.
• Spice it Up (or Down): Adjust the amount of red pepper flakes to your spice preference. If you’re sensitive to heat, you can omit them altogether. If you’re a spice lover, feel free to add a pinch of cayenne pepper or a chopped chili pepper to the skillet along with the garlic and ginger.
• Use Canned Coconut Cream: For an even richer and more decadent sauce, substitute half of the coconut milk with canned coconut cream.

Variations: Let Your Creativity Shine!

One of the best things about this Coconut Chicken Rice Bowl is how adaptable it is. Here are a few ideas to get your creative juices flowing:

• Coconut Shrimp Rice Bowl: Substitute the chicken with shrimp for a delicious seafood twist.
• Coconut Tofu Rice Bowl: Use tofu instead of chicken for a vegetarian option. Press the tofu to remove excess water, then cube it and sear it in the skillet before adding the coconut milk sauce.
• Coconut Vegetable Rice Bowl: Omit the chicken altogether and load up on your favorite veggies, such as broccoli, cauliflower, bell peppers, and snap peas.
• Different Rice Variations: Try using quinoa instead of rice for a healthier, protein-packed option. You can also use cauliflower rice for a low-carb version.

Serving Suggestions: Complete the Experience

While this Coconut Chicken Rice Bowl is delicious on its own, here are a few ideas to round out your meal:

• Serve with a Side Salad: A simple green salad with a light vinaigrette is a refreshing contrast to the richness of the coconut chicken.
• Add Some Spring Rolls: Fresh spring rolls with peanut sauce are a delicious and healthy appetizer.
• Enjoy with a Refreshing Drink: A glass of iced green tea or coconut water is the perfect complement to this meal.

Other Rice Bowl Recipes You Might Enjoy

If you’re a fan of rice bowls, here are a few other recipes you might like to try:

Craving something sweet and savory? The Chicken Sweet Potato Rice Bowl is calling your name. Or maybe you’re in the mood for something tangy and refreshing? Try the Honey Lime Chicken Avocado Rice Stack. If you’re looking for a simpler take on the coconut flavor, give Coconut Chicken And Rice a try. For a quick and easy weeknight meal, the Teriyaki Ground Chicken Bowls are a winner. And for a tropical twist, you can’t go wrong with Pineapple Chicken And Rice. Finally, if you like your chicken with a sticky glaze, check out Sticky Chicken Rice Bowls.

Frequently Asked Questions (FAQ)

Let’s tackle some common questions about this recipe:

• Can I use frozen chicken? Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Pat it dry with paper towels to remove any excess moisture.
• Can I make this recipe ahead of time? Absolutely! The coconut chicken can be made up to 2-3 days in advance and stored in the refrigerator. Reheat it gently before serving.
• How long does this recipe last in the refrigerator? Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Can I freeze this recipe? Yes, you can freeze the coconut chicken, but the texture of the sauce may change slightly upon thawing. Store it in an airtight container in the freezer for up to 2-3 months.
• What if I don’t have curry powder? If you don’t have curry powder, you can substitute it with a mixture of cumin, coriander, and turmeric.

Conclusion: Enjoy Your Delicious Creation!

There you have it – a complete guide to making the most amazing Coconut Chicken Rice Bowl you’ve ever tasted! From the creamy, fragrant coconut sauce to the tender chicken and vibrant toppings, every element of this dish is designed to delight your senses. So go ahead, gather your ingredients, follow the steps, and prepare to be amazed. Happy cooking, my friend!

Coconut Chicken Rice Bowl Easy

This Coconut Chicken Rice Bowl is a flavorful and easy-to-make meal perfect for weeknight dinners. Tender chicken simmers in a creamy coconut milk sauce, served over fluffy rice with your favorite fresh toppings for a customizable and satisfying dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai-inspired

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium onion, chopped
• 3-4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 teaspoon curry powder
• ½ teaspoon turmeric powder
• ¼ teaspoon red pepper flakes optional
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups cooked rice jasmine, brown, or basmati
• Broccoli florets, steamed or roasted
• Carrots, shredded or julienned
• Bell peppers, sliced
• Green onions, sliced
• Cilantro, chopped
• Peanuts, chopped
• Lime wedges

Equipment

• Large skillet or pot
• Knife
• Cutting board
• Grater
• Measuring spoons
• Measuring cups
• Bowls
• Paper towels
• Steamer (optional, for broccoli)
• Baking sheet (optional, for toasting coconut flakes)

Method

 

1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
2. Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Add the chicken to the skillet and cook until lightly browned on all sides.
5. Pour in the coconut milk, soy sauce, lime juice, brown sugar, curry powder, turmeric powder, and red pepper flakes (if using). Stir to combine.
6. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The internal temperature of the chicken should reach 165°F (74°C).
7. While the chicken is simmering, cook the rice according to package directions.
8. Chop your veggies and get your toppings ready.
9. Spoon a generous amount of rice into each bowl.
10. Top with the coconut chicken and sauce.
11. Arrange your favorite toppings around the chicken.
12. Sprinkle with chopped peanuts and cilantro.
13. Drizzle with sriracha (if desired) and squeeze a lime wedge over the top.

Notes

Don’t overcook the chicken; simmering it gently in the coconut milk sauce helps keep it tender and juicy. Toast coconut flakes for extra flavor: bake at 350°F (175°C) for 5-7 minutes. Add spinach or kale for extra nutrients. This recipe is great for meal prep. Adjust the amount of red pepper flakes to your spice preference. Use canned coconut cream for a richer sauce. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. If you don’t have curry powder, you can substitute it with a mixture of cumin, coriander, and turmeric. Variations include Coconut Shrimp, Tofu, or Vegetable Rice Bowls, and using quinoa or cauliflower rice.