Creamy Coconut Chicken Bowl
A delightful dish featuring tender chicken in rich coconut milk, infused with garlic and ginger, complemented by colorful vegetables.
Ingredients
Main Ingredients
- 1 lb Chicken Breast (boneless and skinless) Can substitute with chicken thighs for richer flavor or tofu for vegetarian version.
- 1 can Coconut Milk (13.5 oz, full-fat) Lite coconut milk can be used for a lower fat alternative.
- 2-3 tablespoons Soy Sauce Use tamari for gluten-free or reduced-sodium soy sauce as desired.
- 2-3 cloves Garlic (minced) Fresh garlic enhances flavor.
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Vegetable Oil For sautéing.
- 1 cup Rice (white or brown) Can use a rice cooker for better results.
- Bell Peppers (sliced) To taste.
- Carrots (sliced) To taste.
- Broccoli (florets) To taste.
- Salt and Pepper (to taste)
- Green Onions (for garnish)
Instructions
Preparation
- Heat the oil in a skillet over medium heat until shimmering but not smoking.
- Sauté minced garlic and grated ginger for about 1-2 minutes until fragrant, stirring frequently.
- Add the chicken breast pieces and cook for 5-7 minutes until golden brown.
- Pour in the coconut milk and soy sauce, stirring well to combine.
- Reduce heat to low and let the mixture simmer for 10-15 minutes until chicken reaches an internal temperature of 165°F.
- Cook the rice according to package instructions or use a rice cooker.
- Stir in the sliced bell peppers, carrots, and broccoli, cooking for an additional 3-5 minutes until vegetables are tender-crisp.
- Serve the chicken and vegetable mixture over rice, garnished with sliced green onions.
Notes
Store leftovers in an airtight container for up to 3-4 days or freeze for 2-3 months. Reheat with a splash of water or coconut milk if needed.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 6g
Tried this recipe?Let us know how it was!