Ingredients
Scale
Gathering the ingredients for this Coconut Chicken Rice Bowl is a breeze. You might even have most of these items in your pantry already! Here’s what you’ll need:
- 1 pound boneless, skinless chicken thighs (or breasts)
- 1 can (14 oz) coconut milk
- 2 cups jasmine rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon curry powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Optional: lime wedges for serving
Instructions
- Cook jasmine rice according to package instructions.
- In a skillet, heat olive oil and sauté onion until translucent, then add garlic and ginger.
- Add chicken, season with salt, pepper, and curry powder, and brown on all sides.
- Pour in coconut milk and soy sauce, simmer for 15 minutes.
- Serve over rice, garnish with cilantro, and add lime juice if desired.
Notes
- For added flavor, marinate the chicken in soy sauce and curry powder before cooking.
- This dish can be made ahead and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg