Coconut Chicken Rice Bowl
A hearty dish combining succulent chicken, creamy coconut milk, and fluffy jasmine rice, perfect for cozy weeknight dinners.
Ingredients
For the Rice
- 2 cups jasmine rice Rinsed under cold water
For the Chicken
- 500 g chicken breast, diced
- 1 cup chicken broth
- 1 can (400ml) coconut milk
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon fish sauce (optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
Instructions
Preparation
- Rinse the jasmine rice under cold water until the water runs clear.
- Cook the rice according to package instructions and set aside.
Cooking Chicken
- In a large skillet, heat a tablespoon of oil over medium heat.
- Add the diced chicken and season with salt and pepper. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes.
Add Aromatics
- Add the minced garlic and grated ginger to the chicken. Stir for about 1-2 minutes until fragrant.
Make the Sauce
- Pour in the coconut milk and chicken broth, followed by the soy sauce, fish sauce, and lime juice. Stir well to combine.
- Let the mixture simmer on low heat for 10-15 minutes, allowing the sauce to thicken slightly.
Combine and Serve
- Once the sauce has thickened, add the cooked jasmine rice to the skillet and mix until the rice is evenly coated with the creamy coconut sauce.
- Garnish with freshly chopped cilantro before serving.
Notes
Consider adding vegetables like bell peppers or snow peas for added crunch and nutrition. This recipe can be prepared in advance and stored in the refrigerator for up to three days. For freezing, allow the dish to cool completely before portioning into airtight containers and freeze for up to three months. When reheating, add a splash of water or chicken broth.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g
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