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Easy Coconut Chicken Rice Bowl Recipe for Dinner
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Easy Coconut Chicken Rice Bowl

This nutritious and flavorful meal combines creamy full-fat coconut milk with savory pan-seared chicken and fragrant jasmine rice. It is a perfect one-bowl dinner solution that creates a balanced, comforting meal in under forty minutes. Using accessible pantry staples like fresh ginger, garlic, and coconut oil, this dish delivers a velvety sauce and tender chicken that the whole family will love. Minimal cleanup makes it an ideal choice for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian-Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 can (14 oz) full-fat coconut milk
  • 2 cups jasmine rice, rinsed
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tbsp coconut oil
  • 1 cup organic vegetable broth

Method
 

  1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
  2. Slice the chicken into uniform one-inch cubes.
  3. Heat the coconut oil in a large skillet over medium-high heat.
  4. Brown the chicken cubes on all sides until golden-brown.
  5. Add minced ginger and garlic to the skillet and sauté for one minute until fragrant.
  6. Pour in the coconut milk and vegetable broth, scraping up any browned bits from the pan.
  7. Simmer the chicken in the liquid until cooked through and the sauce thickens slightly.
  8. Serve the chicken and sauce over a bed of cooked jasmine rice.

Notes

Substitute chicken breast with chicken thighs for extra moisture and deeper flavor. Ensure the rice is cooked separately while the chicken is simmering to optimize preparation time.