The Coconut Chicken Rice Bowl brings together the best of tropical flavors and hearty nourishment in one vibrant dish. This recipe is more than just a meal it’s a culinary experience blending creamy coconut milk, tender chicken, fluffy rice, and an array of vegetables and spices to awaken the senses. Perfect for weeknight dinners, healthy meal prep, or lunchboxes, this bowl delivers protein, fiber, and healthy fats with restaurant-level flavor.
Ingredients
For the Chicken Marinade:
1 ½ pounds boneless skinless chicken thighs or breasts, cut into strips
1 tablespoon lime juice
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt and pepper to taste
For the Coconut Sauce:
1 tablespoon olive oil or coconut oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (13.5 oz) unsweetened coconut milk
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1 tablespoon red curry paste (optional, for extra heat)
Salt to taste
For the Rice Bowl Assembly:
3 cups cooked jasmine or basmati rice
1 cup steamed broccoli florets
1 cup julienned red bell pepper
1 cup shredded purple cabbage
1 carrot, thinly sliced or spiralized
Fresh cilantro leaves
Optional toppings: toasted sesame seeds, chili flakes, sliced green onions
Directions: Step-by-Step to Bowl Perfection
1. Marinate the Chicken
In a medium bowl, combine the chicken strips with lime juice, soy sauce, garlic powder, ginger powder, salt, and pepper. Toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor.
2. Cook the Chicken
Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in batches to avoid overcrowding. Sauté until golden brown and cooked through, about 5–6 minutes per side. Remove and set aside.
3. Prepare the Coconut Sauce
In the same skillet, reduce the heat to medium. Add a little more oil if necessary. Sauté chopped onion until translucent, then add garlic and ginger, cooking for another 1–2 minutes until fragrant.
Stir in the coconut milk, soy sauce, brown sugar, lime juice, and optional red curry paste. Bring to a simmer, stirring constantly, and let it cook for 5–7 minutes until slightly thickened. Taste and adjust seasoning with salt or more lime juice if needed.
4. Return Chicken to the Sauce
Add the cooked chicken to the coconut sauce. Stir to coat well. Let simmer together for an additional 3–4 minutes so the flavors meld and the chicken remains juicy.
5. Assemble the Bowls
Scoop a generous portion of steamed rice into each bowl. Top with a layer of saucy coconut chicken, followed by broccoli, bell peppers, cabbage, and carrots. Drizzle with extra coconut sauce and finish with cilantro, sesame seeds, or a sprinkle of chili flakes.
Tips for Best Results
Choose the Right Coconut Milk
Always use full-fat unsweetened coconut milk for a rich, creamy sauce. Light coconut milk may be too thin and lack depth.
Protein Swaps
You can substitute chicken with shrimp, tofu, or tempeh for a pescatarian or vegetarian version. Adjust cooking times accordingly.
Make It Meal-Prep Friendly
Prepare and store the rice, vegetables, and chicken in separate containers. Reheat and assemble just before eating for maximum freshness and texture.
Add Crunch and Contrast
Top with crushed peanuts, cashews, or a squeeze of lime juice just before serving to add texture and brightness.
Low-Carb Alternative
Swap the rice for cauliflower rice or quinoa for a lower-carb and fiber-rich option.
Conclusion
This Coconut Chicken Rice Bowl is a celebration of flavors creamy, tangy, slightly sweet, and spicy in all the right ways. It brings comfort to the table without sacrificing nutritional value. Whether you’re cooking for a family dinner, prepping meals for the week, or impressing guests, this vibrant bowl is guaranteed to be a hit.
FAQs
Can I make this coconut chicken rice bowl dairy-free and gluten-free?
Yes! The dish is naturally dairy-free thanks to the coconut milk. For a gluten-free version, ensure you use tamari or gluten-free soy sauce.
How long can I store the leftovers?
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or stovetop with a splash of water or coconut milk to loosen the sauce.
Can I freeze coconut chicken?
Absolutely. The coconut chicken can be frozen for up to 3 months. Allow to cool completely before freezing, and thaw in the refrigerator overnight before reheating.
What vegetables work best in this rice bowl?
In addition to broccoli, bell peppers, and carrots, you can use snap peas, zucchini, baby spinach, or bok choy for variety.
Is this dish spicy?
Not necessarily. The base coconut sauce is mild. You can adjust the heat by adding more or less red curry paste or serving with sriracha or chili oil on the side.
Print
Coconut Chicken Rice Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
The Coconut Chicken Rice Bowl brings together the best of tropical flavors and hearty nourishment in one vibrant dish. This recipe is more than just a meal it’s a culinary experience blending creamy coconut milk, tender chicken, fluffy rice, and an array of vegetables and spices to awaken the senses. Perfect for weeknight dinners, healthy meal prep, or lunchboxes, this bowl delivers protein, fiber, and healthy fats with restaurant-level flavor.
Ingredients
1 ½ pounds boneless skinless chicken thighs or breasts, cut into strips
1 tablespoon lime juice
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt and pepper to taste
1 tablespoon olive oil or coconut oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (13.5 oz) unsweetened coconut milk
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1 tablespoon red curry paste (optional, for extra heat)
Salt to taste
3 cups cooked jasmine or basmati rice
1 cup steamed broccoli florets
1 cup julienned red bell pepper
1 cup shredded purple cabbage
1 carrot, thinly sliced or spiralized
Fresh cilantro leaves
Optional toppings: toasted sesame seeds, chili flakes, sliced green onions
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken strips with lime juice, soy sauce, garlic powder, ginger powder, salt, and pepper. Toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor.
- Cook the Chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in batches to avoid overcrowding. Sauté until golden brown and cooked through, about 5–6 minutes per side. Remove and set aside.
- Prepare the Coconut Sauce: In the same skillet, reduce the heat to medium. Add a little more oil if necessary. Sauté chopped onion until translucent, then add garlic and ginger, cooking for another 1–2 minutes until fragrant. Stir in the coconut milk, soy sauce, brown sugar, lime juice, and optional red curry paste. Bring to a simmer, stirring constantly, and let it cook for 5–7 minutes until slightly thickened. Taste and adjust seasoning with salt or more lime juice if needed.
- Return Chicken to the Sauce: Add the cooked chicken to the coconut sauce. Stir to coat well. Let simmer together for an additional 3–4 minutes so the flavors meld and the chicken remains juicy.
- Assemble the Bowls: Scoop a generous portion of steamed rice into each bowl. Top with a layer of saucy coconut chicken, followed by broccoli, bell peppers, cabbage, and carrots. Drizzle with extra coconut sauce and finish with cilantro, sesame seeds, or a sprinkle of chili flakes.
Notes
- For a spicy twist, add a diced red chili or a dash of sriracha to the sauce.
- Use light coconut milk for a lower-fat version.
- Substitute chicken thighs for juicier texture, if preferred.
- Excellent for meal prep store in airtight containers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sauté + Simmer
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 1¼ cups chicken with rice)
- Calories: 468
- Sugar: 7g
- Sodium: 768mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 92mg