Description
A delicious and aromatic Coconut Chicken Rice Bowl that combines tender chicken, fragrant coconut rice, and fresh vegetables for a delightful meal.
Ingredients
Scale
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 lb chicken breast, diced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice and coconut milk with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.
- In a skillet, heat olive oil over medium heat. Add minced garlic and ginger, sauté for 1 minute.
- Add diced chicken to the skillet, season with soy sauce, salt, and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes.
- Add mixed vegetables to the skillet and cook for an additional 3-4 minutes until tender.
- Fluff the coconut rice with a fork and serve in bowls topped with the chicken and vegetable mixture.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add red pepper flakes or sriracha to the chicken.
- Feel free to substitute chicken with tofu for a vegetarian option.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Coconut Chicken Rice Bowl, Asian cuisine, gluten free, chicken recipe