Viral Coconut Chicken with Rice Dinner Bowls
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Easy Coconut Chicken Rice Bowl Recipe
■ Ingredients
- 1 pound Boneless, skinless chicken breasts, diced
- 1 can Coconut milk, light
- 2 tablespoons Soy sauce, Tamari for gluten-free
- 2 cups Cooked rice, jasmine or basmati
- 2 tablespoons Vegetable oil, or coconut oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Lime juice, fresh
- to taste Salt and pepper
- 1/4 cup Fresh cilantro or green onions, chopped
■ Instructions
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1
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
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2
Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute, until fragrant and golden.
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3
Add 1 pound of diced boneless, skinless chicken breasts to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned.
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4
Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and bring the mixture to a gentle simmer. Let it cook for an additional 2-3 minutes, allowing the flavors to meld.
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5
Season with salt and pepper to taste. Stir in 1 teaspoon of fresh lime juice right before serving.
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6
Serve the coconut chicken over 2 cups of cooked rice and garnish with 1/4 cup of chopped fresh cilantro or green onions.
Frequently Asked Questions
Can I use full-fat coconut milk instead of light coconut milk?
Yes, absolutely! Full-fat coconut milk will give the sauce an even richer, creamier texture and a deeper tropical flavor. If you are tracking calories or prefer a lighter consistency, stick with the light canned coconut milk as specified.
How can I make this recipe completely gluten-free?
To make this meal completely gluten-free, simply ensure you substitute the standard soy sauce with an equal amount of Tamari or certified gluten-free soy sauce, as noted in the ingredients list.
What is the best way to reheat leftovers without drying out the chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the chicken and sauce gently in a pan over low heat on the stovetop, adding a splash of water or broth if the sauce has thickened too much in the refrigerator.
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