Description

This creamy chicken rice bowl features tender chicken in a coconut milk sauce with garlic, ginger, and lime. A flavorful 25-minute meal perfect for weeknights or meal prep.

Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (13.5 oz) coconut milk

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon brown sugar

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

2 cups cooked jasmine or basmati rice

Fresh cilantro and lime wedges for garnish

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Instructions

Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4–5 minutes until browned.

Add Aromatics: Stir in garlic and ginger; cook for 1 minute until fragrant.

Add Coconut Sauce: Pour in coconut milk, soy sauce, lime juice, and brown sugar. Mix well.

Simmer: Let it simmer uncovered for 10–12 minutes, until chicken is cooked through and sauce thickens.

Season: Add red pepper flakes (if using), salt, and pepper to taste.

Serve: Spoon over warm rice and garnish with cilantro and lime wedges.

Notes

Use coconut cream for a richer, thicker sauce—just thin it with a bit of water or broth if needed.

For extra heat, add more red pepper flakes or fresh chili.

Great with tofu or tempeh for a vegetarian version.

Add vegetables like spinach, snap peas, or bell peppers for color and nutrition.

Store leftovers in the fridge for up to 3 days; reheat with a splash of water or coconut milk.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course
Method: Stovetop, One-Pan
Cuisine: Asian-Inspired, Tropical