Easy Coconut Chicken Rice Bowl Recipe
A quick and flavorful dish combining tender chicken, coconut milk, and vegetables served over jasmine rice.
Ingredients
Main
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup mixed vegetables (e.g., bell peppers, peas, carrots)
- to taste fresh cilantro for garnish
- to taste lime wedges for serving
Instructions
- Heat olive oil in a skillet over medium heat.
- Sauté garlic and ginger for 1-2 minutes until fragrant.
- Season chicken with salt and pepper, then cook for 5-7 minutes per side until browned and cooked through.
- Pour in coconut milk and soy sauce, add vegetables, and simmer for 5-10 minutes until sauce thickens and vegetables are tender.
- Serve over jasmine rice, garnished with cilantro and lime wedges.
Notes
For extra flavor, add a dash of lime juice before serving.
Nutrition
Calories: 550kcal | Carbohydrates: 70g | Protein: 35g | Fat: 20g | Sodium: 900mg