Coconut Chicken Rice Bowl: The Easiest Recipe Ever!

Coconut Chicken Rice Bowl: The aroma of toasted coconut, ginger, and garlic wafting through the kitchen takes me back to my grandmother's tiny apartment. She had a way of making the simplest ingredients sing. This Coconut Chicken Rice Bowl is a modern take on her resourceful magic, a comforting hug in a bowl. This Coconut Chicken Rice Bowl recipe is unbelievably easy to make and packed with flavor, making it weeknight winner.

Why You Will Love This Coconut Chicken Rice Bowl Recipe

This recipe isn't just about convenience; it's about creating a symphony of flavors in a single bowl. The creamy coconut milk, tender chicken, and fluffy rice create a comforting and satisfying dish. It's a perfect weeknight meal, ready in under 30 minutes! Plus, it's highly customizable.

Forget boring dinners! This Coconut Chicken Rice Bowl recipe turns humble ingredients into something special, offering warmth and satisfaction with every bite. It is really an easy choice.

Making rice bowls reminds me of my marketing days, carefully tweaking each campaign to resonate with the audience. It's the same with food, adjust spices to your taste.

It's like a culinary blank canvas, awaiting your personal touch. And if you love bowl recipes, give our Grilled Chicken Rice Bowl a try.

Ingredients Needed for This Coconut Chicken Rice Bowl Recipe

• For the Chicken:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, sliced
  • 1 can (13.5 oz) full fat coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp curry powder
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper to taste

• For the Rice:

  • 2 cups cooked jasmine rice

• For the Garnish (optional):

  • Chopped cilantro
  • Toasted coconut flakes
  • Lime wedges
  • Chopped green onions
  • Sriracha

How to Make This Coconut Chicken Rice Bowl Recipe

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. Heat coconut oil in a large skillet or wok over medium high heat. Add the chicken and cook until browned on all sides.
2. Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for about 2 3 minutes, or until fragrant.
3. Add Bell Pepper: Add the sliced red bell pepper and cook for another 2 3 minutes, until slightly softened.
4. Simmer in Coconut Milk: Pour in the coconut milk, soy sauce, and lime juice. Stir in the curry powder and red pepper flakes (if using). Bring to a simmer.
5. Cook the Chicken: Reduce the heat to low, cover the skillet, and let the chicken simmer in the coconut milk sauce for 15 20 minutes, or until cooked through and tender. Stir occasionally to prevent sticking.
6. Assemble the Bowls: Divide the cooked jasmine rice between bowls. Top with the coconut chicken and sauce.
7. Garnish and Serve: Garnish with chopped cilantro, toasted coconut flakes, lime wedges, chopped green onions, and a drizzle of Sriracha (if desired). Serve immediately.

If you love slow cooker options, make sure to check out my Slow Cooker Chicken Rice Bowl recipe.

How to Serve This Coconut Chicken Rice Bowl Recipe

Think of this dish as a blank canvas for flavor. Serve these bowls at potlucks, family reunions, or casual gatherings with friends. You could even set up a toppings bar for guests to customize their bowls.

Pair your bowl with a refreshing drink like an iced green tea or a sparkling water with a squeeze of lime.

Consider adding other vegetables like steamed broccoli or sautéed spinach for extra nutrients.

How to Store This Coconut Chicken Rice Bowl Recipe

Refrigeration: Store leftover coconut chicken in an airtight container in the refrigerator for up to 3 4 days. Store the rice separately to prevent it from becoming soggy.

Freezing: You can freeze the coconut chicken, but be aware that the coconut milk sauce may slightly change texture upon thawing. Store in a freezer safe container for up to 2 months.

Reheating: Reheat the coconut chicken in a skillet over medium heat, stirring occasionally, or in the microwave. Reheat the rice separately.

Tips to Make This Coconut Chicken Rice Bowl Recipe

For a vegetarian twist, substitute tofu or chickpeas for the chicken. Just pan fry them before adding to your coconut mixture.

To save time, use pre cooked rice or rotisserie chicken.

Avoid overcooking the chicken, as it can become dry.

For a richer flavor, toast the coconut flakes in a dry skillet before adding them.

Helpful Notes for This Coconut Chicken Rice Bowl Recipe

Full fat coconut milk is highly recommended for the best flavor and creaminess. Light coconut milk can be used, but the sauce won't be as rich.

Adjust the amount of red pepper flakes to your liking. Add more for a spicier kick.

Jasmine rice works very well because of its floral aroma, but any type of rice can be used.

Don't forget that you can easily adjust the vegetables too. Add green beans, baby corn, and sliced carrots.

Don't forget to Follow us on Pinterest for more easy and delicious recipes!

Variation of This Coconut Chicken Rice Bowl Recipe

For a spicier version, add a chopped jalapeño pepper along with the garlic and ginger. If you like using fish in your bowls, you should try my Grilled Cod Rice Bowl.

Try adding different vegetables, such as diced pineapple or mango, for a tropical twist.

For a heartier dish, serve the Coconut Chicken Rice Bowl over quinoa or brown rice instead of jasmine rice.

Frequently Asked Questions

Conclusion

This Coconut Chicken Rice Bowl is more than just a recipe; it represents a connection to home and the joy of sharing good food with loved ones. I hope you enjoy making this quick, comforting, and delicious Coconut Chicken Rice Bowl as much as I do! Don't hesitate to leave a comment or question below.

Coconut Chicken Rice Bowl: The Easiest Recipe Ever!

A fragrant and flavorful Coconut Chicken Rice Bowl with tender chicken simmered in creamy coconut milk, served over fluffy jasmine rice.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Cuisine: Asian
Diet: Gluten Free

Nutrition:

Calories: 450
Protein: 28g
Carbs: 30g
Fat: 25g

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 can (13.5 oz) full fat coconut milk
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp curry powder
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups cooked jasmine rice
• Chopped cilantro (optional)
• Toasted coconut flakes (optional)
• Lime wedges (optional)
• Chopped green onions (optional)
• Sriracha (optional)

Instructions

1. 1. Season the chicken pieces with salt and pepper. Heat coconut oil in a large skillet or wok over medium high heat. Add the chicken and cook until browned on all sides.
2. 2. Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for about 2 3 minutes, or until fragrant.
3. 3. Add the sliced red bell pepper and cook for another 2 3 minutes, until slightly softened.
4. 4. Pour in the coconut milk, soy sauce, and lime juice. Stir in the curry powder and red pepper flakes (if using). Bring to a simmer.
5. 5. Reduce the heat to low, cover the skillet, and let the chicken simmer in the coconut milk sauce for 15 20 minutes, or until cooked through and tender. Stir occasionally to prevent sticking.
6. 6. Divide the cooked jasmine rice between bowls. Top with the coconut chicken and sauce.
7. 7. Garnish with chopped cilantro, toasted coconut flakes, lime wedges, chopped green onions, and a drizzle of Sriracha (if desired). Serve immediately.

Notes

• For a vegetarian option, substitute tofu or chickpeas for the chicken.
• Full fat coconut milk is highly recommended for the best flavor.