Coconut Chicken Rice Bowl
A quick and flavorful coconut chicken rice bowl, perfect for a weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- 1 cup full-fat coconut milk
- 0.5 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced
- 0.5 teaspoon red pepper flakes optional
- 2 tablespoons vegetable oil
- 2 cups cooked rice for serving
Garnish
- 0.25 cup chopped cilantro
- 0.5 lime wedges for serving
Instructions
Preparation Steps
- In a medium bowl, whisk together coconut milk, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes (if using).
- Add the chicken pieces to the marinade and toss to coat. Let marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Remove chicken from marinade, reserving the marinade. Add chicken to the hot skillet and cook until browned on all sides and cooked through, about 5-7 minutes.
- Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes.
- Serve the coconut chicken mixture over cooked rice. Garnish with chopped cilantro and lime wedges.
Notes
This recipe is easily adaptable. You can add your favorite vegetables like bell peppers, broccoli, or snap peas to the skillet along with the chicken.