Photo: Julia K. / PexelsCoconut Chicken Rice Bowl: A Tropical Twist in 20 Minutes
Experience the delightful Coconut Chicken Rice Bowl, a quick and nourishing dish that transports you to a tropical paradise.
Ingredients
- 1 pound Boneless, skinless chicken breasts, diced
- 1 can Coconut milk, light
- 2 tablespoons Soy sauce, Tamari for gluten-free
- 2 cups Cooked rice, jasmine or basmati
- 2 tablespoons Vegetable oil, or coconut oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Lime juice, fresh
- to taste Salt and pepper
- 1/4 cup Fresh cilantro or green onions, chopped
Instructions
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute, until fragrant and golden.
Add 1 pound of diced boneless, skinless chicken breasts to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned.
Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and bring the mixture to a gentle simmer. Let it cook for an additional 2-3 minutes, allowing the flavors to meld.
Season with salt and pepper to taste. Stir in 1 teaspoon of fresh lime juice right before serving.
Serve the coconut chicken over 2 cups of cooked rice and garnish with 1/4 cup of chopped fresh cilantro or green onions.
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