Ingredients
Scale
- 2 cups jasmine rice or basmati rice
- 1 lb (450g) chicken breasts or thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 tablespoons olive oil or coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce (optional)
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Shredded coconut (for topping)
- Fresh lime wedges (for serving)
Instructions
- Rinse the rice under cold water until the water runs clear and cook according to package instructions, optionally using coconut milk for extra flavor.
- Heat oil in a skillet, sauté onion until translucent, then add garlic and ginger. Add chicken and cook until browned.
- Pour in coconut milk, reduce heat, and simmer for 5-7 minutes, seasoning with salt and pepper.
- Serve cooked rice topped with the coconut chicken mixture, garnish with shredded coconut, fresh herbs, and lime juice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Avoid freezing as coconut milk may alter in texture upon thawing.
- For meal prep, store coconut chicken and rice separately and reheat when eating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg