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To make a tasty Coconut Chicken Rice Bowl, gather these main ingredients: - 1 cup jasmine rice - 1 can (14 oz) coconut milk - 1 cup chicken broth - 2 large chicken breasts, sliced - 2 tablespoons soy sauce - 1 tablespoon honey - 1 teaspoon garlic powder - 1 teaspoon ginger, grated - 1 tablespoon olive oil - 1 cup broccoli florets - 1 red bell pepper, sliced - Salt and pepper to taste These ingredients come together to create a rich, creamy base with tender chicken and fresh veggies. For a fun twist, consider these optional garnishes and sides: - Fresh cilantro for garnish - Lime wedges for serving These add bright flavors and a pop of color to your dish. If you have dietary needs or preferences, try these substitutions: - Use brown rice for more fiber. - Swap chicken for firm tofu for a vegan option. - Use vegetable broth instead of chicken broth for a vegetarian dish. - Select gluten-free soy sauce if you need a gluten-free version. These swaps help you enjoy the dish while meeting your dietary goals. {{ingredient_image_1}} Start by rinsing 1 cup of jasmine rice. Use cold water and rinse until the water runs clear. This step removes extra starch and helps the rice stay fluffy. After rinsing, drain the rice well. Next, grab a saucepan and add the rinsed rice, 1 can of coconut milk, and 1 cup of chicken broth. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low, cover it, and let it simmer for 15 to 18 minutes. The rice is ready when it’s tender and the liquid is absorbed. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 sliced chicken breasts to the skillet. Season the chicken with salt, pepper, 1 teaspoon of garlic powder, and 1 teaspoon of grated ginger. Cook the chicken for 5 to 7 minutes, stirring often. It should be cooked through and no longer pink in the center. Next, stir in 2 tablespoons of soy sauce and 1 tablespoon of honey. Make sure the chicken is coated well. Then, add 1 cup of broccoli florets and 1 sliced red bell pepper to the skillet. Sauté these veggies for 3 to 4 minutes until they are tender but still crisp. Once the rice is ready, fluff it with a fork. Now, divide the coconut rice among serving bowls. Top each bowl with the chicken and vegetable mixture. For a tasty finish, garnish with fresh cilantro. Serve lime wedges on the side for an added zing. Enjoy your Coconut Chicken Rice Bowl! To make your Coconut Chicken Rice Bowl even better, add spices. Try adding a pinch of turmeric for a warm color and taste. A little cumin gives a nice earthiness. If you like heat, add some red pepper flakes or a dash of chili powder. These spices blend well with coconut. They make each bite more exciting. Cooking rice can be tricky. Rinse the jasmine rice until the water is clear. This removes extra starch. Use a mix of coconut milk and chicken broth. This gives the rice flavor and creaminess. When cooking, bring it to a boil first. Then, lower the heat and cover it. Let it simmer gently. This helps the rice cook evenly and stay fluffy. Presentation matters! Use vibrant bowls to serve your dish. Layer the rice, chicken, and veggies neatly. Add fresh cilantro on top for color and taste. A lime wedge on the side makes it look fresh. You can also sprinkle sesame seeds for a little crunch. All these small touches make your dish pop and look appealing. Pro Tips Rinse the Rice: Rinsing the jasmine rice removes excess starch, preventing it from becoming gummy and ensuring a fluffy texture. Cook Chicken Evenly: Make sure to cut the chicken breasts into uniform slices to ensure they cook evenly and achieve a perfect texture. Use Fresh Ingredients: For the best flavor, opt for fresh ginger and garlic instead of dried; they will elevate the dish with a vibrant taste. Garnish for Flavor: Fresh cilantro adds a burst of freshness, while lime juice brightens the dish; don't skip these final touches! {{image_2}} You can change the vegetables in this dish easily. Try snap peas, carrots, or zucchini. Each adds its own taste and color. Broccoli and red bell pepper offer crunch, but others can shine too. For a fresh twist, add spinach or bok choy. Just toss them in the skillet like you do with broccoli. This keeps the meal interesting. If you need a gluten-free option, use tamari sauce. It tastes just like soy sauce but is safe for gluten-free diets. You can also use coconut aminos. This gives a slightly sweeter flavor. Both options work well in this recipe. Simply swap them in for soy sauce, and you won’t miss a beat. You can swap chicken for other proteins to make it your own. Tofu is a great choice for a plant-based meal. Press it to remove extra water, then cube it. Sauté it just like the chicken. Shrimp is another tasty option. Cook it for just a few minutes until pink. Both alternatives work well with the coconut rice and vegetables. To keep your Coconut Chicken Rice Bowl fresh, follow these steps. First, let the bowl cool to room temperature. Then, transfer the leftovers to an airtight container. Make sure to separate the rice from the chicken and veggies if possible. This helps keep everything fresh and tasty. Store the container in the fridge for up to three days. If you notice any odd smells or changes in color, it’s best to throw it out. When you’re ready to enjoy your leftovers, reheating is easy. You can use a microwave or stovetop. For the microwave, place the rice and chicken in a bowl. Add a splash of water to keep it moist. Cover the bowl with a microwave-safe lid or wrap. Heat it for about 1-2 minutes, stirring halfway through. If using the stovetop, add a little water to a skillet. Heat over medium-low until warm, stirring gently. This method helps keep the flavors intact. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, divide it into portions and place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. This meal can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for a quick and tasty meal. Yes, you can use brown rice. Brown rice has a nuttier flavor and chewier texture. It will take longer to cook, about 40-45 minutes. Just remember to adjust the liquid. You will need more chicken broth or coconut milk. Use a 2:1 ratio of liquid to rice for best results. To spice up your Coconut Chicken Rice Bowl, add fresh chili peppers. Sliced jalapeños or Thai bird chilies work great. You can also use chili flakes. Mix these in with the chicken and veggies. If you want a more complex heat, add sriracha or sambal oelek to the sauce. You can add many vegetables to your bowl. Carrots, snap peas, or zucchini are excellent choices. Try adding spinach for a healthy boost. You can even toss in mushrooms for extra flavor. Feel free to mix and match based on what you love! In this post, we explored how to create a Coconut Chicken Rice Bowl. We covered key ingredients, step-by-step instructions, and helpful tips for flavor and texture. I shared ways to adapt the recipe for different diets and preferences. Remember, you can switch up veggies or proteins for new tastes. Proper storage keeps your leftovers fresh. Enjoy making this dish your own, and don't be afraid to experiment. Happy cooking!

Coconut Chicken Rice Bowl

A delicious and creamy rice bowl featuring coconut milk, tender chicken, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 1 cup jasmine rice
  • 1 can coconut milk (14 oz)
  • 1 cup chicken broth
  • 2 large chicken breasts, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, grated
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • Fresh cilantro for garnish
  • Salt and pepper to taste
  • Lime wedges for serving

Instructions
 

  • Rinse jasmine rice under cold water until the water runs clear, then drain.
  • In a saucepan, combine the rinsed rice, coconut milk, and chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-18 minutes or until rice is tender and liquid is absorbed.
  • While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the sliced chicken and season with salt, pepper, garlic powder, and ginger.
  • Cook the chicken for 5-7 minutes until it is cooked through and no longer pink in the center.
  • Stir in the soy sauce and honey, ensuring the chicken is well-coated. Add broccoli florets and sliced red bell pepper to the skillet, sautéing for another 3-4 minutes until the vegetables are tender-crisp.
  • Once the rice is ready, fluff it with a fork. Divide the coconut rice among serving bowls and top with the chicken and vegetable mixture.
  • Garnish with fresh cilantro and serve with lime wedges on the side for an added zing.

Notes

Serve in vibrant bowls, layering the ingredients artfully, and add a lime wedge for a pop of color.
Keyword chicken, coconut, easy recipe, rice bowl