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

Scale

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