Description
This Coconut Chicken Rice Bowl is a flavorful, vibrant dish combining tender boneless chicken cooked in a creamy coconut curry sauce with jasmine rice simmered in rich coconut milk and chicken broth. Enhanced with fresh vegetables like snap peas, bell pepper, and shredded carrots, and finished with a zesty splash of lime and cilantro, this dish offers a perfect balance of creamy, savory, and fresh notes. Ideal for a quick, satisfying meal ready in just 30 minutes, this recipe blends Asian-inspired flavors with wholesome ingredients.
Ingredients
Scale
Protein and Rice
- 2 boneless, skinless chicken breasts, diced
- 1 cup jasmine rice
Liquids
- 1 can (13.5 oz) coconut milk (divided)
- 1 cup chicken broth
Fats and Oils
- 1 tablespoon coconut oil
Vegetables and Aromatics
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1/2 cup snap peas
- 1/4 cup shredded carrots
Seasonings
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Final Touches
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup chopped peanuts (optional)
Instructions
- Cook the Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice with 1 can of coconut milk and chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot with a lid, and simmer gently for 15 minutes. After cooking, remove from heat but keep covered, letting it sit for 5 minutes to allow the rice to finish cooking and absorb all the liquid.
- Prepare the Chicken: While the rice cooks, heat coconut oil in a skillet over medium heat. Add the diced chicken breast pieces and cook for 5 to 7 minutes, stirring occasionally until the chicken is browned on all sides and cooked through.
- Add Aromatics and Seasonings: Add the minced garlic and grated ginger to the skillet with the cooked chicken. Sauté for about 1 minute until fragrant. Stir in soy sauce, curry powder, salt, and black pepper evenly coating the chicken.
- Cook the Vegetables: Pour in the remaining coconut milk (if any left from the can) to the skillet and bring the mixture to a gentle simmer. Add the sliced red bell pepper, snap peas, and shredded carrots to the skillet. Cook everything together for about 5 minutes, until the vegetables are tender but still have a crisp bite.
- Finish with Fresh Ingredients: Remove the skillet from the heat. Stir in freshly squeezed lime juice and chopped cilantro to brighten and freshen the flavors.
- Assemble the Bowl: Fluff the cooked rice gently with a fork to separate the grains. Divide the rice into serving bowls, top evenly with the creamy coconut chicken and vegetable mixture. Garnish with chopped peanuts, extra cilantro, and lime wedges if desired, before serving.
Notes
- For a gluten-free option, substitute soy sauce with tamari.
- Adjust the curry powder quantity to control the level of spice according to your taste.
- Chopped peanuts add a nice crunchy texture but can be omitted for nut-free preferences.
- Leftover rice and chicken mixture can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Use fresh lime juice and cilantro for best flavor impact.
