Description
A delicious and flavorful Coconut Chicken Rice Bowl recipe that combines tender chicken strips with aromatic coconut rice and fresh toppings for a satisfying meal. Perfect for a quick and easy weeknight dinner.
Ingredients
Chicken:
- 1 pound boneless, skinless chicken breasts or thighs (cut into strips)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Coconut Rice:
- 1 cup jasmine or basmati rice
- 1 cup canned coconut milk (full-fat)
- 3/4 cup water
- 1/2 teaspoon salt
Toppings:
- 1 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped cilantro
- 1 tablespoon toasted sesame seeds
- Lime wedges for serving
Instructions
- Prepare Coconut Rice: In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
- Cook Chicken: Season chicken with salt, pepper, garlic powder, and ground ginger. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, turning occasionally, until browned and fully cooked.
- Assemble: Divide coconut rice among bowls and top with cooked chicken, shredded carrots, cucumber, cilantro, and sesame seeds. Serve with lime wedges for a fresh finish.
Notes
- Add sliced avocado or a drizzle of spicy mayo for extra richness.
- You can swap chicken with tofu or shrimp for a variation.
