Description

This Coconut Chicken Rice Bowl is a flavorful and comforting dish featuring fragrant jasmine rice cooked in rich coconut milk, topped with savory sautéed chicken infused with garlic, ginger, and soy sauce, and garnished with fresh green onions and cilantro. Perfect for a quick and satisfying meal with a tropical twist.

Ingredients

Scale

Rice and Coconut

1 cup jasmine rice
2 cups coconut milk

Chicken and Seasonings

2 chicken fillets, diced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper

Garnishes

1/2 cup green onions, chopped
1/2 cup cilantro, chopped

Instructions

Rinse the rice: Thoroughly rinse 1 cup of jasmine rice under cold water to remove excess starch, which will help achieve fluffy and separate grains.
Cook the rice: In a pot, combine the rinsed jasmine rice and 2 cups of coconut milk. Bring the mixture to a boil over medium-high heat.
Simmer the rice: Reduce the heat to low, cover the pot with a lid, and let the rice simmer for 15 minutes or until the liquid is fully absorbed and the rice is tender.
Heat the skillet: While the rice cooks, heat 1 tablespoon of olive oil in a skillet over medium heat to prepare for sautéing the chicken.
Sauté aromatics: Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the skillet, cooking for about 1 minute until fragrant but not browned.
Cook the chicken: Add the diced chicken fillets to the skillet along with 1 tablespoon of soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring occasionally, until the chicken pieces are thoroughly cooked and no longer pink inside, about 7-10 minutes.
Fluff the rice: Once cooked, use a fork to fluff the rice gently to separate the grains and release steam.
Serve and garnish: Serve the coconut rice in bowls, top with the sautéed chicken mixture, and garnish generously with chopped green onions and cilantro for a fresh, vibrant finish.

Notes

Use full-fat coconut milk for a richer and creamier texture.
Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
For added heat, sprinkle some chili flakes or sliced fresh chili with the chicken.
You can substitute jasmine rice with basmati rice, but adjust cooking time accordingly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion

Keywords: coconut chicken rice bowl, jasmine rice coconut milk, sautéed chicken recipe, easy chicken rice bowl, garlic ginger chicken, coconut milk rice