Coconut Chicken Rice Bowl (The Ultimate Weeknight Recipe)

Escape to the tropics with this incredible Coconut Chicken Rice Bowl recipe. In just under 40 minutes, you can whip up a creamy, savory, and satisfying meal that tastes like it came from a top-tier restaurant. This dish features tender chunks of chicken simmered in a rich coconut milk sauce, served over a bed of fluffy coconut-infused jasmine rice. It’s the perfect easy dinner for a busy weeknight, but impressive enough to serve to guests. Get ready to fall in love with your new favorite comfort food.

Why This Coconut Chicken Rice Bowl is a Must-Try

If you’re looking for a recipe that’s big on flavor but low on effort, this is it. The magic lies in the perfectly balanced, creamy coconut sauce that coats every piece of chicken.

• Incredibly Flavorful: The combination of creamy coconut milk, savory soy sauce, tangy lime, and a hint of garlic creates a sauce that’s simply irresistible.
• Quick & Easy: This entire meal comes together in one pan and in less than 40 minutes, making it a true weeknight hero.
• Customizable: Easily adjust the toppings to your liking! Add your favorite veggies, a sprinkle of fresh herbs, or a dash of heat.
• Healthy & Wholesome: It’s a balanced meal with protein, carbs, and healthy fats, keeping you full and satisfied. For a similar dish with Asian-inspired flavors, check out these Thai Basil Beef Rolls.

Key Ingredients for the Perfect Bowl

The beauty of this coconut chicken dish is its simplicity. Here are the core components you’ll need to create this masterpiece.

For the Coconut Chicken

• Chicken Breasts: Use boneless, skinless chicken breasts cut into 1-inch cubes for quick and even cooking.
• Coconut Milk: Full-fat, canned coconut milk is essential for creating that rich, creamy sauce.
• Soy Sauce: Adds a savory, umami depth that balances the sweetness of the coconut.
• Lime Juice: Freshly squeezed lime juice brightens up the dish and cuts through the richness.
• Garlic & Ginger: These aromatics are the foundation of the flavor profile.
• Cornstarch: A cornstarch slurry helps to thicken the sauce to the perfect consistency.

For the Coconut Rice

• Jasmine Rice: Its fragrant aroma is the perfect complement to the coconut flavors.
• Coconut Milk & Water: Cooking the rice in a mix of coconut milk and water infuses it with a subtle, sweet flavor.

For the Toppings & Garnish

• Fresh Cilantro: Adds a burst of fresh, herbal flavor.
• Toasted Sesame Seeds: Provides a nutty crunch and visual appeal.
• Lime Wedges: For an extra squeeze of fresh lime juice just before serving.
• Sliced Red Chili: If you like a little heat, a few slices of red chili or a sprinkle of red pepper flakes work wonders.

How to Make a Coconut Chicken Rice Bowl: A Step-by-Step Guide

Follow these simple steps to create a flawless Coconut Chicken Rice Bowl every single time. It’s easier than you think!

Step 1: Prepare the Coconut Rice

First, rinse your jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, one cup of coconut milk, water, and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until all the liquid is absorbed. Once cooked, fluff the rice with a fork.

Step 2: Cook the Chicken

While the rice is cooking, heat a tablespoon of coconut oil in a large skillet or wok over medium-high heat. Pat the chicken pieces dry and season with salt and pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 3: Make the Creamy Coconut Sauce

In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Pour in the remaining coconut milk, soy sauce, and lime juice. Bring the mixture to a gentle simmer. In a small bowl, mix the cornstarch with two tablespoons of cold water to create a slurry. Slowly whisk the slurry into the sauce until it begins to thicken.

Step 4: Assemble Your Bowls

Return the cooked chicken to the skillet and toss to coat it completely in the creamy coconut sauce. Let it simmer for another minute to allow the flavors to meld. To assemble your Coconut Chicken Rice Bowl, spoon a generous portion of coconut rice into each bowl. Top with the saucy coconut chicken and garnish with fresh cilantro, toasted sesame seeds, and a lime wedge on the side.

Tips for the Best Coconut Chicken Rice Bowl

A few simple tricks can elevate your dish from great to absolutely unforgettable.

• Don’t Skip Rinsing the Rice: This removes excess starch and prevents the rice from becoming gummy.
• Use Full-Fat Coconut Milk: For the sauce to be truly rich and creamy, full-fat is non-negotiable. Light coconut milk will result in a thinner, less flavorful sauce.
• Toast Your Sesame Seeds: Briefly toasting sesame seeds in a dry pan for a minute or two awakens their nutty flavor and adds a delightful crunch.
• Don’t Overcook the Chicken: Keep a close eye on the chicken to ensure it stays tender and juicy. Cooking it in bite-sized pieces helps it cook quickly. If you’re a fan of Japanese bowls, you might also enjoy this Japanese Katsu Bowl Recipe.

Delicious Variations & Customizations

This recipe is a fantastic starting point. Feel free to get creative and make it your own!

• Add Veggies: Sautéed bell peppers, broccoli florets, snap peas, or spinach are all excellent additions. Add them to the skillet after the chicken is cooked.
• Mango Salsa: Top your bowl with a fresh mango salsa (diced mango, red onion, cilantro, and lime juice) for a sweet and tangy twist.

* Try Different Proteins: This creamy coconut sauce also works beautifully with shrimp, tofu, or even salmon. For another amazing salmon dish, try this Cilantro-Lime Salmon.

• Make it Spicy: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a spicy kick.

Storing & Reheating

This Coconut Chicken Rice Bowl is perfect for meal prep. Store the rice and coconut chicken in separate airtight containers in the refrigerator for up to 3-4 days. To reheat, simply microwave until warmed through. You can add a splash of water or coconut milk to the chicken to loosen the sauce if needed.

Frequently Asked Questions

More Dinner Ideas You’ll Love

If you enjoyed this recipe, be sure to explore some of our other globally-inspired dishes. This classic Butter Chicken recipe (coming soon) is a fan favorite, and for something sweet and savory, this Honey Soy Glazed Chicken is always a winner.

We hope you love this delicious and easy Coconut Chicken Rice Bowl! If you make it, please leave a comment below and let us know what you think. Don’t forget to share your creations and tag us on Pinterest!

Coconut Chicken Rice Bowl Recipe

FL Recipes

Coconut Chicken Rice Bowl (The Ultimate Weeknight Recipe)

This Coconut Chicken Rice Bowl is the ultimate weeknight meal! Tender chicken in a creamy, savory coconut sauce served over fluffy coconut rice. A quick, easy, and incredibly flavorful dinner that's ready in under 40 minutes and packed with tropical flavor.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Thai

Calories: 580

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Coconut Chicken

• 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
• 1 tbsp coconut oil or vegetable oil
• 1 can full-fat coconut milk 13.5 oz, divided
• 3 tbsp soy sauce low sodium
• 2 tbsp lime juice freshly squeezed
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tbsp cornstarch
• 2 tbsp water cold
• Salt and black pepper to taste

For the Coconut Rice & Garnish

• 1.5 cups jasmine rice rinsed
• 1 cup water
• 1/4 cup fresh cilantro chopped, for garnish
• 2 tbsp toasted sesame seeds for garnish
• 1 lime cut into wedges, for serving

Equipment

• 1 Large Skillet or Wok
• 1 Medium Saucepan with Lid

Method

 

1. In a medium saucepan, combine the rinsed jasmine rice, 1 cup of the divided coconut milk, 1 cup of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
2. While rice cooks, pat the chicken cubes dry and season with salt and pepper. Heat coconut oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.
3. In the same skillet, reduce heat to medium. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant. Pour in the remaining coconut milk from the can, soy sauce, and lime juice. Whisk to combine and bring to a gentle simmer.
4. In a small bowl, whisk together the cornstarch and 2 tbsp of cold water to make a slurry. Slowly pour the slurry into the simmering sauce, whisking constantly until the sauce thickens (about 1-2 minutes). Return the cooked chicken to the skillet and toss to coat in the sauce. Let it simmer for one more minute.
5. Divide the fluffy coconut rice among four bowls. Top with the creamy coconut chicken and sauce. Garnish with chopped fresh cilantro, toasted sesame seeds, and serve immediately with a lime wedge on the side.

Nutrition

Calories: 580kcalProtein: 42gFat: 25gFiber: 3g

Notes

Full-Fat Coconut Milk is Key: For the creamiest sauce, be sure to use full-fat canned coconut milk, not the refrigerated carton type.
Meal Prep: Store the chicken and rice in separate airtight containers in the fridge for up to 4 days for an easy lunch or dinner.

Keyword coconut chicken,easy dinner,rice bowl

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