Coconut Chicken Rice Bowls
A creamy and comforting dish featuring succulent chicken, aromatic ginger, and coconut milk served over rice.
Ingredients
Base Ingredients
- 2 cups cooked rice jasmine or brown rice works well
- 1 pound chicken breast, diced can substitute with shrimp or firm tofu
- 1 can coconut milk (13.5 oz)
- 2 tablespoons soy sauce use gluten-free soy sauce for gluten-free option
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- Fresh herbs for garnish (cilantro or green onions)
- Salt and pepper to taste
Instructions
Preparation
- Cook the rice according to package instructions.
- In a skillet over medium heat, add a splash of oil. Once hot, add the diced chicken and sauté until browned on all sides, about 5-7 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
- Pour in the coconut milk and soy sauce. Stir well to combine and allow to simmer for about 10 minutes, seasoning with salt and pepper to taste.
- To serve, spoon the cooked rice into bowls and ladle the coconut chicken over the top. Finish with fresh herbs.
Notes
For added flavor, consider using chicken broth instead of water when cooking the rice. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 14gSodium: 800mgFiber: 2gSugar: 3g
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