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Coconut Chicken Rice Bowl

A delightful and comforting dish combining tender chicken and creamy coconut milk, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 1 cup jasmine rice Rinsed before cooking
  • 2 cups coconut milk Use full-fat for creamier texture
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Cooking
  1. In a large pan, heat olive oil over medium heat.
  2. Add chopped onion and sauté until translucent, about 3-4 minutes.
  3. Stir in minced garlic and grated ginger, cooking for another minute.
  4. Add diced chicken to the pan, seasoning with salt and pepper, and cook until browned.
  5. Stir in the jasmine rice, followed by the coconut milk, and bring to a gentle simmer.
  6. Cover the pan and cook on low heat for about 15-20 minutes, or until the rice is tender and the chicken is cooked through.
  7. Fluff the rice with a fork and garnish with chopped cilantro before serving.

Notes

This dish stores well in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat before serving. For extra tenderness, marinate the chicken in coconut milk for 30 minutes prior to cooking. Rinse jasmine rice before cooking to keep it fluffy.
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