Description
A delightful dish featuring creamy coconut milk, tender chicken, and fluffy rice, perfect for both busy weeknights and cozy weekends.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can coconut milk
- 1 tbsp soy sauce (or tamari)
- 1 tsp lime juice
- 2 cloves garlic
- 1 tsp ginger
- 2 cups cooked rice
- 1 tbsp vegetable oil (or coconut oil)
- Salt and pepper to taste
- Fresh cilantro or green onions
Instructions
- Prepare the chicken: Cut the chicken into bite-sized pieces. Season with salt and pepper.
- Cook the chicken: In a large skillet, heat vegetable oil over medium heat. Add the chicken to the skillet and cook until golden brown, about 5-7 minutes.
- Add aromatics: Mince the garlic and ginger. Add them to the skillet, cooking for another 1-2 minutes until fragrant.
- Add coconut milk: Pour in the coconut milk, soy sauce (or tamari), and lime juice. Stir to combine and let it simmer for about 10 minutes, allowing the flavors to meld.
- Serve it up: Serve the coconut chicken over a bed of cooked rice. Top with fresh cilantro or green onions.
Notes
For extra flavor, marinate the chicken in soy sauce or lime juice for 30 minutes prior to cooking. Feel free to add red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
Keywords: coconut chicken, rice bowl, easy weeknight meal, gluten-free, family-friendly