Looking for a fast, satisfying dinner that doesn’t skimp on flavor? This Quick Coconut Chicken Rice Bowl is your go-to! Juicy chicken is simmered in creamy coconut milk, spiced just right, and served over fluffy rice for a dish that’s both comforting and refreshing. Ready in under 30 minutes, it’s perfect for busy weeknights.
Ingredients:
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 cup coconut milk (full fat)
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey or brown sugar
- Salt & pepper, to taste
- Cooked jasmine or basmati rice, for serving
- Fresh cilantro & lime wedges, for garnish
Instructions:
- Cook the chicken: Heat oil in a skillet over medium heat. Add chicken, season with salt and pepper, and sauté until golden and cooked through. Remove and set aside.
- Sauté aromatics: In the same pan, add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
- Make the sauce: Pour in coconut milk, soy sauce, lime juice, and honey. Stir and bring to a gentle simmer.
- Combine: Return the chicken to the pan. Simmer everything together for 5–7 minutes until the sauce thickens slightly.
- Serve: Spoon over warm rice and top with fresh cilantro and lime wedges.
Optional Add-ins:
- Sliced red bell pepper or baby spinach for extra color and nutrients
- Crushed peanuts for crunch
- A drizzle of sriracha if you like heat
This coconut chicken rice bowl is comfort food with a tropical twist—simple, creamy, and totally satisfying.