Description
This easy coconut chicken rice bowl features tender chicken simmered in a creamy, fragrant coconut sauce and served over fluffy jasmine rice. Packed with protein and naturally gluten-free and dairy-free, it’s a quick and healthy meal perfect for busy weeknights.
Ingredients
Scale
For the Chicken:
- 1 ½ lbs skinless, boneless chicken breast, diced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herb blend
For the Sauce:
- ½ onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or up to 1 tablespoon for a stronger flavor)
- ¼ cup chicken broth
- 1 ¼ cups canned light coconut milk
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
For Serving:
- 3 cups cooked jasmine or basmati rice
- Fresh cilantro for garnish
- Additional coconut milk for drizzling (optional)
Instructions
- Season the Chicken: Place the diced chicken in a bowl and season with salt, smoked paprika, and dried oregano, tossing until evenly coated.
- Sear the Chicken: Heat a large skillet over high heat and lightly spray with oil. Add the chicken in a single layer and cook for about 3–5 minutes until browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: Reduce the heat to medium and lightly spray the skillet with more oil. Add the minced onion, garlic, and grated ginger, stirring for about 1 minute until fragrant.
- Deglaze the Pan: Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pan. Let it simmer for about a minute to enhance the flavor.
- Make the Coconut Sauce: Stir in the tomato paste, coconut milk, and salt. Bring the mixture to a gentle simmer and let it cook for a few minutes until slightly thickened.
- Finish Cooking the Chicken: Return the seared chicken and any juices back to the pan, stirring to coat in the sauce. Simmer over medium heat for another 3–4 minutes, ensuring the chicken is fully cooked and the sauce has thickened.
- Assemble the Bowls: Divide the cooked rice into serving bowls and spoon the coconut chicken mixture on top. Garnish with fresh cilantro and drizzle with additional coconut milk if desired.
Notes
- To check if the chicken is cooked, cut into a piece—it should be white inside with no pink, and the juices should run clear. For accuracy, use a meat thermometer (165°F).
- For extra spice, add a teaspoon of Thai red curry paste to the sauce.
- Vegetarian option: Replace chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
- Storage tip: Store leftovers in separate airtight containers to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup chicken, ¾ cup rice
- Calories: 429
- Sugar: 4g
- Sodium: 562mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 40g
- Cholesterol: 124mg