Coconut Chicken Rice Bowl
A delightful dish that combines tender chicken with rich, creamy coconut milk over fluffy rice, perfect for quick and satisfying weeknight meals.
Ingredients
Main Ingredients
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 can (14 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat. Add in the minced garlic and ginger, cooking until fragrant.
- Add the diced chicken to the skillet and cook until it’s browned and no longer pink.
- Pour in the coconut milk and soy sauce, stirring to combine. Allow it to come to a simmer and cook for about 10 minutes until the sauce thickens.
- Serve the mixture over the cooked rice and garnish with chopped green onions.
Notes
For maximum flavor, marinate the chicken for a few minutes in soy sauce before cooking. You can substitute chicken with tofu for a vegetarian option or brown rice for a healthier twist. Store leftovers in an airtight container in the refrigerator and consume within 2-3 days.