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A delicious Coconut Chicken Rice Bowl, featuring chicken, rice, and fresh vegetables, is showcased in this featured image.

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.