Name: Coconut Chicken Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Americaine
Ingredients: 2 cups jasmine rice, rinsed until water runs clear; 1 can full-fat coconut milk; 1 cup water; ½ teaspoon salt; 1 tablespoon coconut oil; 1½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; 3 tablespoons low-sodium soy sauce; 2 tablespoons honey or brown sugar; 1 tablespoon fresh lime juice; 3 garlic cloves, minced; 1-inch piece ginger, grated; 2 tablespoons coconut oil for cooking; 1 cup diced fresh mango or pineapple; ½ cup sliced green onions; ¼ cup chopped fresh cilantro; ¼ cup toasted coconut flakes; Lime wedges for serving; Red pepper flakes (optional)

Description

Coconut Chicken Rice Bowl with tender chicken, fragrant coconut rice, and flavorful sauce. Quick, comforting, and crowd-pleasing!

Ingredients

Scale

2 cups jasmine rice, rinsed until water runs clear
1 can full-fat coconut milk
1 cup water
½ teaspoon salt
1 tablespoon coconut oil
1½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
3 tablespoons low-sodium soy sauce
2 tablespoons honey or brown sugar
1 tablespoon fresh lime juice
3 garlic cloves, minced
1-inch piece ginger, grated
2 tablespoons coconut oil for cooking
1 cup diced fresh mango or pineapple
½ cup sliced green onions
¼ cup chopped fresh cilantro
¼ cup toasted coconut flakes
Lime wedges for serving
Red pepper flakes (optional)

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Instructions

Step 1: Prepare the Coconut Rice Combine the rinsed jasmine rice, coconut milk, water, salt, and coconut oil in a medium saucepan. Bring the mixture to a gentle boil over medium-high heat. Once boiling, stir once, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15 minutes. Remove from heat (don’t lift the lid!) and let the rice rest for 10 minutes. After resting, fluff gently with a fork to separate the grains.
Step 2: Marinate the Chicken While the rice cooks, prepare your chicken. In a medium bowl, combine the soy sauce, honey or brown sugar, lime juice, minced garlic, and grated ginger. Add the chicken pieces and toss to coat evenly. If time allows, let marinate for 15-30 minutes at room temperature (or refrigerate if marinating longer).
Step 3: Cook the Chicken Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 3-4 minutes without disturbing to allow for caramelization. Flip the pieces and continue cooking for another 3-4 minutes until the chicken is cooked through (165°F/74°C internal temperature) and has developed golden-brown edges. Transfer to a clean plate.
Step 4: Prepare Garnishes While the chicken rests, prepare your fresh garnishes. Dice the mango or pineapple, slice the green onions, chop the cilantro, and ensure your toasted coconut flakes are ready. These fresh elements add crucial brightness and texture contrast to your Coconut Chicken Rice Bowl.
Step 5: Assemble Your Bowls Divide the coconut rice among four serving bowls. Top each with an equal portion of the cooked chicken. Arrange the diced fruit, green onions, cilantro, and coconut flakes artfully around each bowl. Finish with a lime wedge on the side and a sprinkle of red pepper flakes if you enjoy a bit of heat.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 14g
Sodium: 750mg
Fat: 26g
Saturated Fat: 19g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 2g
Protein: 22g
Cholesterol: 95mg