Description
This flavorful Coconut Chicken Rice Bowl combines tender chicken cooked in a fragrant coconut curry sauce with vibrant vegetables, served over fluffy jasmine rice cooked in coconut milk. It’s a comforting, tropical-inspired one-bowl meal that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
For the Rice
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
For the Chicken and Vegetables
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1/2 cup snap peas
- 1/4 cup shredded carrots
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Finishing
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup chopped peanuts (optional)
Instructions
- Cook the Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice with coconut milk and chicken broth in a pot. Bring it to a boil, then reduce heat to low, cover, and let it simmer gently for 15 minutes. Remove the pot from heat and allow the rice to sit covered for an additional 5 minutes to finish steaming.
- Cook the Chicken: While the rice is cooking, heat the coconut oil in a skillet over medium heat. Add the diced chicken and cook for about 5 to 7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through.
- Sauté Aromatics and Seasonings: Add the minced garlic and grated ginger to the skillet with the chicken and sauté for 1 minute until fragrant. Stir in soy sauce, curry powder, salt, and black pepper to evenly coat the chicken.
- Add Vegetables and Simmer: Pour any remaining coconut milk into the skillet and bring the mixture to a gentle simmer. Add the sliced red bell pepper, snap peas, and shredded carrots. Cook for 5 minutes, stirring occasionally, until the vegetables are tender but still crisp and vibrant.
- Finish with Fresh Ingredients: Remove the skillet from heat. Stir in the lime juice and fresh chopped cilantro to brighten the flavors of the dish.
- Assemble and Serve: Fluff the cooked rice with a fork and divide it into four serving bowls. Top each bowl with the coconut chicken and vegetable mixture. Garnish with additional fresh cilantro, chopped peanuts if desired, and lime wedges for extra zest.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust the spice level by adding a pinch of chili flakes or fresh chopped chilies when sautéing the garlic and ginger.
- Peanuts are optional but add a nice crunch and texture contrast.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- You can substitute jasmine rice with basmati rice if preferred; cooking times may vary.
