Coconut Chicken Rice Bowl (Printable Version)

Tender chicken simmers in creamy coconut milk with garlic and ginger, served over fluffy rice and finished with fresh herbs for a satisfying 30-minute meal.

# What You’ll Need:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts, diced
02 - Salt and pepper to taste

→ Sauce

03 - 1 can (13.5 fluid ounces) coconut milk
04 - 1 tablespoon soy sauce or tamari
05 - 1 teaspoon fresh lime juice
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated

→ Rice Base

08 - 2 cups cooked jasmine or basmati rice

→ Cooking

09 - 1 tablespoon vegetable oil or coconut oil

→ Garnish

10 - 2 tablespoons fresh cilantro, chopped or sliced green onions

# Step-by-Step Guide:

01 - Heat the oil in a large skillet over medium heat until shimmering.
02 - Season the diced chicken with salt and pepper. Add to the skillet and cook 5 to 7 minutes, stirring occasionally, until golden brown and cooked through with an internal temperature of 165 degrees Fahrenheit.
03 - Add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
04 - Pour in the coconut milk, soy sauce, and lime juice. Stir well and simmer for 5 to 7 minutes, allowing the sauce to thicken slightly.
05 - Prepare the rice according to package instructions if not already cooked.
06 - Spoon rice into serving bowls, top with coconut chicken and sauce, and garnish with cilantro or green onions.

# Additional Tips::

01 -
  • Ready in 30 minutes, so it fits into real life on busy weeknights without the stress.
  • Creamy coconut sauce does all the heavy lifting while you're standing right there, no complicated technique required.
  • Naturally dairy-free and adaptable to whatever diet your household needs, which means fewer side dishes to plan.
02 -
  • Don't skip the salt and pepper on the raw chicken—season it before it touches the pan, and the flavor embeds instead of sitting on the surface.
  • If your sauce seems too thin, keep simmering for an extra minute or two; coconut milk thickens beautifully as it reduces, and that cling to the rice matters.
03 -
  • Prep your garlic and ginger the night before if you're morning-rushed—keeping them separate in small bowls means zero friction when you're cooking.
  • This reheats beautifully in the microwave, and the sauce actually deepens in flavor overnight, making leftovers genuinely better than the first night.
Go Back