Coconut Chicken Rice Bowl (Print Page)

Rich coconut chicken with tender vegetables over fragrant rice for a comforting, satisfying meal.

# What You Need:

→ Proteins

01 - 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces

→ Marinade

02 - 1 tbsp soy sauce (gluten-free if needed)
03 - 1 tsp grated ginger
04 - 1 tsp garlic, minced

→ Sauce

05 - 1 can (13.5 oz) coconut milk
06 - 1 tbsp fish sauce
07 - 2 tbsp lime juice
08 - 1 tbsp brown sugar
09 - 1 tsp curry powder
10 - Salt and pepper to taste

→ Rice

11 - 1 1/4 cups jasmine or basmati rice
12 - 2 cups water
13 - Pinch of salt

→ Vegetables & Garnish

14 - 1 red bell pepper, thinly sliced
15 - 1 cup sugar snap peas, trimmed
16 - 2 spring onions, sliced
17 - 2 tbsp fresh cilantro, chopped
18 - 1 tbsp toasted coconut flakes

# Directions:

01 - Combine chicken pieces with soy sauce, grated ginger, and garlic in a bowl. Let sit for 10–15 minutes to absorb flavors.
02 - Rinse rice until water runs clear. Bring water and salt to a boil in a saucepan. Add rice, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam covered for 5 minutes. Fluff with a fork before serving.
03 - Heat a splash of oil in a large skillet over medium-high heat. Add marinated chicken and cook until lightly browned, approximately 4–5 minutes.
04 - Stir in sliced bell pepper and trimmed snap peas. Cook for 2–3 minutes until vegetables begin to soften.
05 - Pour in coconut milk, fish sauce, lime juice, brown sugar, and curry powder. Mix thoroughly and bring to a gentle simmer. Cook for 8–10 minutes until chicken is cooked through and sauce thickens slightly. Season with salt and pepper to taste.
06 - Divide steamed rice between bowls. Top generously with creamy coconut chicken and vegetables. Garnish with spring onions, fresh cilantro, and toasted coconut flakes.

# Expert Tips:

01 -
  • The coconut sauce creates this rich velvety texture that clings to every grain of rice
  • Everything cooks in one pan so cleanup is almost nonexistent
  • The bright lime juice cuts through the creaminess keeping each bite perfectly balanced
02 -
  • Full fat coconut milk makes all the difference here so dont substitute light versions
  • The sauce will thicken as it cools slightly so dont overreduce in the pan
  • Marinating the chicken even for just 15 minutes adds layers of flavor you cant skip
03 -
  • Toasting coconut flakes in a dry pan for just 2 minutes brings out their nutty sweetness
  • Let your rice rest covered for 5 minutes after cooking for the fluffiest texture

Return