Coconut Chicken Rice Bowl
This Coconut Chicken Rice Bowl is a tropical-inspired dish that combines tender chicken with fragrant coconut rice and fresh vegetables. It’s a satisfying meal packed with flavor and nutrition, perfect for lunch or dinner.
Equipment
- 1 medium saucepan
- 1 large skillet
- 1 rice cooker optional
- 1 cutting board
- 1 measuring cups and spoons
- 4 serving bowls
Ingredients
- 2 cups jasmine rice
- 1 can coconut milk 13.5 oz
- 1 cup water
- 1 lb boneless chicken breasts cut into bite-size pieces
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 bell pepper sliced any color
- 1 cup snap peas
- 1 carrot julienned
- 2 green onions chopped
- salt to taste
- pepper to taste
- fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Add the chicken pieces to the skillet, season with salt and pepper, and cook for about 6-8 minutes or until the chicken is no longer pink. Stir in the soy sauce.
- Add the sliced bell pepper, snap peas, and carrot to the skillet. Sauté for an additional 5-7 minutes until the vegetables are tender-crisp.
- To serve, divide the coconut rice into four bowls. Top with the chicken and vegetable mixture. Sprinkle green onions and fresh cilantro over the top.
Notes
You can substitute chicken with tofu for a vegetarian option. Feel free to add other vegetables like broccoli or zucchini as per your preference. This dish can be meal prepped and stored in the refrigerator for up to 3 days. Reheat before serving.