Coconut Chicken Rice Bowl RECIPE

There’s something about a rice bowl that’s pure comfort. It’s simple yet deeply satisfying, especially when it’s loaded with flavors like creamy coconut, tender chicken, and vibrant veggies. This Coconut Chicken Rice Bowl brings all those elements together for a dish that’s quick to prepare but tastes like you spent hours crafting it. The juicy chicken cooked in fragrant coconut milk, paired with fluffy rice, crunchy veggies, and a zesty sauce, makes this recipe a weeknight winner.

I first fell in love with this dish during a trip to Thailand, where coconut-based curries were a staple. When I got back home, I wanted to recreate that creamy richness but with a twist that was a little easier for everyday meals. This recipe has since become a family favorite. It’s one of those meals that everyone, from picky eaters to adventurous foodies, loves digging into. Plus, it’s so adaptable—perfect for a laid-back dinner or a fancy-feeling meal without all the fuss.

Why You’ll Love This Recipe

1. Easy to make: This recipe is simple, with minimal prep and cooking time. You can have it ready in just under 30 minutes.
2. Family-friendly: It’s mild enough for kids but packed with flavor for adults. Plus, it’s customizable, so you can add extra heat if you’re feeling spicy.
3. Creamy coconut flavor: The coconut milk makes the chicken rich and juicy, while the rice soaks up all that delicious sauce.
4. Nutrient-packed: With lean protein, veggies, and wholesome rice, this is a balanced meal that hits all the right nutritional notes.
5. Versatile: Serve it as-is for a simple, satisfying meal, or switch up the vegetables and toppings based on what you have on hand.

Preparation Time and Servings

• Total Time: 30 minutes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Servings: 4

Nutrition per serving:
Calories: 520 | Protein: 28g | Carbs: 52g | Fat: 22g

Ingredients

For the Coconut Chicken:

• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 1 tbsp olive oil or coconut oil
• 1 cup coconut milk (full fat for richness)
• 2 cloves garlic, minced
• 1 tbsp ginger, minced or grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice (about ½ a lime)
• 1 tbsp honey or maple syrup
• 1 tsp ground turmeric (optional for color)
• 1 tsp red pepper flakes (optional, for heat)

For the Rice:

• 1 ½ cups jasmine rice (or basmati rice)
• 2 ¼ cups water or chicken broth (for extra flavor)
• 1 tbsp coconut oil or butter

For the Vegetables and Toppings:

• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• ¼ cup fresh cilantro, chopped
• ¼ cup green onions, sliced
• 2 tbsp sesame seeds (optional)
• Lime wedges, for serving
• Sriracha or your favorite hot sauce (optional)

Step-by-Step Instructions

1. Cook the Rice

• Start by making the rice since it takes the longest to cook. Rinse 1 ½ cups of jasmine rice under cold water to remove excess starch (this helps prevent it from getting too sticky). In a medium pot, bring 2 ¼ cups of water or chicken broth to a boil. Add 1 tbsp of coconut oil or butter and a pinch of salt. Stir in the rice, reduce the heat to low, cover, and let it simmer for 15 minutes.
• Once done, remove from heat and let the rice sit covered for another 5 minutes to steam, making it extra fluffy.

2. Prepare the Coconut Chicken

• Heat 1 tbsp of oil (olive or coconut) in a large skillet over medium heat. Add the minced garlic and ginger, cooking for about 1-2 minutes until fragrant.
• Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned on all sides.
• Pour in the coconut milk, soy sauce, lime juice, honey, and turmeric (if using). Stir everything together and let the chicken simmer in the sauce for about 10-12 minutes, until fully cooked and tender. The sauce will thicken slightly as it reduces.
• For extra flavor, stir in 1 tsp of red pepper flakes if you like a little heat. Taste and adjust seasoning as needed—maybe a pinch more salt or lime juice if you want it zestier.

3. Prep the Veggies

• While the chicken is cooking, prep your veggies. Thinly slice the cucumber, bell pepper, and shred the carrots. You can arrange them in bowls or on a large platter for easy serving.
• Chop the fresh cilantro and green onions and set them aside as garnish.

4. Assemble the Coconut Chicken Rice Bowls

• Start with a base of rice in each bowl. Spoon some of that fragrant, creamy coconut chicken over the rice.
• Arrange the veggies around the chicken—think of it like a colorful canvas! Place shredded carrots, cucumber slices, and bell peppers around the edges.
• Top with fresh herbs like cilantro and green onions, and sprinkle with sesame seeds for a bit of crunch.
• Serve with lime wedges for a burst of freshness, and if you like a kick, drizzle with Sriracha or your favorite hot sauce.

How to Serve

Here are a few ideas for serving your Coconut Chicken Rice Bowl:

• Customize the toppings: You can add or swap veggies based on what you have. Try adding avocado slices, sautéed spinach, or even roasted sweet potatoes for a heartier bowl.
• For a low-carb option: Swap the jasmine rice for cauliflower rice. The coconut chicken pairs beautifully with the lighter, veggie-based “rice.”
• Make it extra saucy: If you love lots of sauce, double the coconut milk mixture and spoon it generously over the rice for an extra creamy bowl.
• Family-style dinner: Serve all the ingredients separately and let everyone build their own bowls at the table, customizing with their favorite toppings.

Additional Tips

1. Don’t overcook the chicken: Chicken breasts can dry out if overcooked. The coconut milk helps keep it moist, but make sure to simmer it just until cooked through.
2. Use full-fat coconut milk: For the richest, creamiest sauce, full-fat coconut milk is the way to go. Light coconut milk works too, but the sauce will be thinner.
3. Make ahead for meal prep: This recipe is perfect for meal prep! You can make the coconut chicken and rice in advance, store them in airtight containers, and just assemble the bowls when ready to eat. The flavors will develop even more after sitting in the fridge.
4. Customize the heat: If you prefer your dishes mild, skip the red pepper flakes. For extra spice, feel free to add more Sriracha, red pepper flakes, or a splash of hot sauce.
5. Use chicken thighs: If you prefer a more tender, juicy cut of chicken, you can swap out chicken breasts for boneless, skinless chicken thighs. They’ll cook the same way but might need a few extra minutes in the pan.

Recipe Variations

1. Vegetarian Option: Skip the chicken and use tofu or tempeh instead. Marinate them in the coconut milk mixture before cooking to infuse them with flavor. You can also use chickpeas for a plant-based protein source.
2. Gluten-Free: To make this recipe gluten-free, be sure to use tamari instead of soy sauce. Also, check that your hot sauce and other condiments are gluten-free.
3. Add a Spicy Kick: Mix a spoonful of red curry paste or a pinch of cayenne into the coconut milk sauce for a Thai-inspired twist with a little heat.
4. Herb Variations: Swap cilantro with Thai basil or mint for a different flavor profile. Both herbs bring a fresh, vibrant twist that pairs beautifully with the creamy coconut.

Freezing and Storage

• Storage: If you have leftovers, store the chicken and rice in an airtight container in the fridge for up to 3 days. The veggies are best eaten fresh but can also be stored separately.
• Freezing: You can freeze the coconut chicken and rice (without the veggies) for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in a pan or microwave until heated through.
• Reheating Tips: When reheating, add a splash of water or coconut milk to the chicken to keep it moist and prevent it from drying out.

Special Equipment

• Large skillet: You’ll need a wide skillet to cook the chicken evenly and allow the coconut milk sauce to simmer down.
• Rice cooker (optional): If you have one, a rice cooker makes perfectly fluffy rice every time without any guesswork.

FAQ

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and bring a slightly richer flavor. Just adjust the cooking time slightly, as they may need a few more minutes to cook through.

Can I make this dish ahead of time?
Yes, you can cook the chicken and rice ahead of time. Store them separately in the fridge and assemble the bowls when you’re

ready to eat.

Is there a vegetarian option for this recipe?
Yes! Simply replace the chicken with tofu or tempeh, or go for a hearty chickpea version for a protein-packed vegetarian meal.

Conclusion

There you have it—an easy, flavorful Coconut Chicken Rice Bowl that’s perfect for a quick weeknight dinner or meal prep for the week. The rich coconut chicken paired with fresh veggies and fluffy rice is a winning combination that’ll make everyone at the table happy. I can’t wait to see how your bowls turn out! Be sure to snap a photo and tag me on social media so I can see your delicious creation! Happy cooking!

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